Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 556 +
Ingredients
92⅔ egg yolk 92⅔ tbsp white vinegar 92⅔ tbsp dijon 92⅔ pinch cayenne 278 large oysters, 1=13g 92⅔ tbsp oyster juice 23⅙ tsp salt 13900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 92⅔ tbsp white vinegar Add {Dijon} Add 92⅔ pinch cayenne Add 23⅙ tsp salt Blend Slowly add 13900 ml sunflower oil Add 278 large oysters, 1=13g Add 92⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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