Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1076 +
Ingredients
179⅓ egg yolk 179⅓ tbsp white vinegar 179⅓ tbsp dijon 179⅓ pinch cayenne 538 large oysters, 1=13g 179⅓ tbsp oyster juice 44⅚ tsp salt 26900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 179⅓ tbsp white vinegar Add {Dijon} Add 179⅓ pinch cayenne Add 44⅚ tsp salt Blend Slowly add 26900 ml sunflower oil Add 538 large oysters, 1=13g Add 179⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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