Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 545 +
Ingredients
90⅚ egg yolk 90⅚ tbsp white vinegar 90⅚ tbsp dijon 90⅚ pinch cayenne 272½ large oysters, 1=13g 90⅚ tbsp oyster juice 22 5/7 tsp salt 13625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 90⅚ tbsp white vinegar Add {Dijon} Add 90⅚ pinch cayenne Add 22 5/7 tsp salt Blend Slowly add 13625 ml sunflower oil Add 272½ large oysters, 1=13g Add 90⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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