Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1120 +
Ingredients
186⅔ egg yolk 186⅔ tbsp white vinegar 186⅔ tbsp dijon 186⅔ pinch cayenne 560 large oysters, 1=13g 186⅔ tbsp oyster juice 46⅔ tsp salt 28000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 186⅔ tbsp white vinegar Add {Dijon} Add 186⅔ pinch cayenne Add 46⅔ tsp salt Blend Slowly add 28000 ml sunflower oil Add 560 large oysters, 1=13g Add 186⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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