Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 582 +
Ingredients
97 egg yolk 97 tbsp white vinegar 97 tbsp dijon 97 pinch cayenne 291 large oysters, 1=13g 97 tbsp oyster juice 24¼ tsp salt 14550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 97 tbsp white vinegar Add {Dijon} Add 97 pinch cayenne Add 24¼ tsp salt Blend Slowly add 14550 ml sunflower oil Add 291 large oysters, 1=13g Add 97 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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