Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1094 +
Ingredients
182⅓ egg yolk 182⅓ tbsp white vinegar 182⅓ tbsp dijon 182⅓ pinch cayenne 547 large oysters, 1=13g 182⅓ tbsp oyster juice 45 7/12 tsp salt 27350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 182⅓ tbsp white vinegar Add {Dijon} Add 182⅓ pinch cayenne Add 45 7/12 tsp salt Blend Slowly add 27350 ml sunflower oil Add 547 large oysters, 1=13g Add 182⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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