Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 538 +
Ingredients
89⅔ egg yolk 89⅔ tbsp white vinegar 89⅔ tbsp dijon 89⅔ pinch cayenne 269 large oysters, 1=13g 89⅔ tbsp oyster juice 22 5/12 tsp salt 13450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 89⅔ tbsp white vinegar Add {Dijon} Add 89⅔ pinch cayenne Add 22 5/12 tsp salt Blend Slowly add 13450 ml sunflower oil Add 269 large oysters, 1=13g Add 89⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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