Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 588 +
Ingredients
98 egg yolk 98 tbsp white vinegar 98 tbsp dijon 98 pinch cayenne 294 large oysters, 1=13g 98 tbsp oyster juice 24½ tsp salt 14700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 98 tbsp white vinegar Add {Dijon} Add 98 pinch cayenne Add 24½ tsp salt Blend Slowly add 14700 ml sunflower oil Add 294 large oysters, 1=13g Add 98 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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