Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1108 +
Ingredients
184⅔ egg yolk 184⅔ tbsp white vinegar 184⅔ tbsp dijon 184⅔ pinch cayenne 554 large oysters, 1=13g 184⅔ tbsp oyster juice 46⅙ tsp salt 27700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 184⅔ tbsp white vinegar Add {Dijon} Add 184⅔ pinch cayenne Add 46⅙ tsp salt Blend Slowly add 27700 ml sunflower oil Add 554 large oysters, 1=13g Add 184⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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