Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 592 +
Ingredients
98⅔ egg yolk 98⅔ tbsp white vinegar 98⅔ tbsp dijon 98⅔ pinch cayenne 296 large oysters, 1=13g 98⅔ tbsp oyster juice 24⅔ tsp salt 14800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 98⅔ tbsp white vinegar Add {Dijon} Add 98⅔ pinch cayenne Add 24⅔ tsp salt Blend Slowly add 14800 ml sunflower oil Add 296 large oysters, 1=13g Add 98⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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