Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1069 +
Ingredients
178⅙ egg yolk 178⅙ tbsp white vinegar 178⅙ tbsp dijon 178⅙ pinch cayenne 534½ large oysters, 1=13g 178⅙ tbsp oyster juice 44 7/13 tsp salt 26725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 178⅙ tbsp white vinegar Add {Dijon} Add 178⅙ pinch cayenne Add 44 7/13 tsp salt Blend Slowly add 26725 ml sunflower oil Add 534½ large oysters, 1=13g Add 178⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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