Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 560 +
Ingredients
93⅓ egg yolk 93⅓ tbsp white vinegar 93⅓ tbsp dijon 93⅓ pinch cayenne 280 large oysters, 1=13g 93⅓ tbsp oyster juice 23⅓ tsp salt 14000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 93⅓ tbsp white vinegar Add {Dijon} Add 93⅓ pinch cayenne Add 23⅓ tsp salt Blend Slowly add 14000 ml sunflower oil Add 280 large oysters, 1=13g Add 93⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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