Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 615 +
Ingredients
102½ egg yolk 102½ tbsp white vinegar 102½ tbsp dijon 102½ pinch cayenne 307½ large oysters, 1=13g 102½ tbsp oyster juice 25⅝ tsp salt 15375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 102½ tbsp white vinegar Add {Dijon} Add 102½ pinch cayenne Add 25⅝ tsp salt Blend Slowly add 15375 ml sunflower oil Add 307½ large oysters, 1=13g Add 102½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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