Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 607 +
Ingredients
101⅙ egg yolk 101⅙ tbsp white vinegar 101⅙ tbsp dijon 101⅙ pinch cayenne 303½ large oysters, 1=13g 101⅙ tbsp oyster juice 25 2/7 tsp salt 15175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 101⅙ tbsp white vinegar Add {Dijon} Add 101⅙ pinch cayenne Add 25 2/7 tsp salt Blend Slowly add 15175 ml sunflower oil Add 303½ large oysters, 1=13g Add 101⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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