Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1016 +
Ingredients
169⅓ egg yolk 169⅓ tbsp white vinegar 169⅓ tbsp dijon 169⅓ pinch cayenne 508 large oysters, 1=13g 169⅓ tbsp oyster juice 42⅓ tsp salt 25400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 169⅓ tbsp white vinegar Add {Dijon} Add 169⅓ pinch cayenne Add 42⅓ tsp salt Blend Slowly add 25400 ml sunflower oil Add 508 large oysters, 1=13g Add 169⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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