Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1011 +
Ingredients
168½ egg yolk 168½ tbsp white vinegar 168½ tbsp dijon 168½ pinch cayenne 505½ large oysters, 1=13g 168½ tbsp oyster juice 42⅛ tsp salt 25275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 168½ tbsp white vinegar Add {Dijon} Add 168½ pinch cayenne Add 42⅛ tsp salt Blend Slowly add 25275 ml sunflower oil Add 505½ large oysters, 1=13g Add 168½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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