Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 554 +
Ingredients
92⅓ egg yolk 92⅓ tbsp white vinegar 92⅓ tbsp dijon 92⅓ pinch cayenne 277 large oysters, 1=13g 92⅓ tbsp oyster juice 23 1/12 tsp salt 13850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 92⅓ tbsp white vinegar Add {Dijon} Add 92⅓ pinch cayenne Add 23 1/12 tsp salt Blend Slowly add 13850 ml sunflower oil Add 277 large oysters, 1=13g Add 92⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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