Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1097 +
Ingredients
182⅚ egg yolk 182⅚ tbsp white vinegar 182⅚ tbsp dijon 182⅚ pinch cayenne 548½ large oysters, 1=13g 182⅚ tbsp oyster juice 45 5/7 tsp salt 27425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 182⅚ tbsp white vinegar Add {Dijon} Add 182⅚ pinch cayenne Add 45 5/7 tsp salt Blend Slowly add 27425 ml sunflower oil Add 548½ large oysters, 1=13g Add 182⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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