Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 526 +
Ingredients
87⅔ egg yolk 87⅔ tbsp white vinegar 87⅔ tbsp dijon 87⅔ pinch cayenne 263 large oysters, 1=13g 87⅔ tbsp oyster juice 21 11/12 tsp salt 13150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 87⅔ tbsp white vinegar Add {Dijon} Add 87⅔ pinch cayenne Add 21 11/12 tsp salt Blend Slowly add 13150 ml sunflower oil Add 263 large oysters, 1=13g Add 87⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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