Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1051 +
Ingredients
175⅙ egg yolk 175⅙ tbsp white vinegar 175⅙ tbsp dijon 175⅙ pinch cayenne 525½ large oysters, 1=13g 175⅙ tbsp oyster juice 43 11/14 tsp salt 26275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 175⅙ tbsp white vinegar Add {Dijon} Add 175⅙ pinch cayenne Add 43 11/14 tsp salt Blend Slowly add 26275 ml sunflower oil Add 525½ large oysters, 1=13g Add 175⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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