Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1088 +
Ingredients
181⅓ egg yolk 181⅓ tbsp white vinegar 181⅓ tbsp dijon 181⅓ pinch cayenne 544 large oysters, 1=13g 181⅓ tbsp oyster juice 45⅓ tsp salt 27200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 181⅓ tbsp white vinegar Add {Dijon} Add 181⅓ pinch cayenne Add 45⅓ tsp salt Blend Slowly add 27200 ml sunflower oil Add 544 large oysters, 1=13g Add 181⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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