Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1091 +
Ingredients
181⅚ egg yolk 181⅚ tbsp white vinegar 181⅚ tbsp dijon 181⅚ pinch cayenne 545½ large oysters, 1=13g 181⅚ tbsp oyster juice 45 6/13 tsp salt 27275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 181⅚ tbsp white vinegar Add {Dijon} Add 181⅚ pinch cayenne Add 45 6/13 tsp salt Blend Slowly add 27275 ml sunflower oil Add 545½ large oysters, 1=13g Add 181⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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