Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 547 +
Ingredients
91⅙ egg yolk 91⅙ tbsp white vinegar 91⅙ tbsp dijon 91⅙ pinch cayenne 273½ large oysters, 1=13g 91⅙ tbsp oyster juice 22 11/14 tsp salt 13675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 91⅙ tbsp white vinegar Add {Dijon} Add 91⅙ pinch cayenne Add 22 11/14 tsp salt Blend Slowly add 13675 ml sunflower oil Add 273½ large oysters, 1=13g Add 91⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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