Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 616 +
Ingredients
102⅔ egg yolk 102⅔ tbsp white vinegar 102⅔ tbsp dijon 102⅔ pinch cayenne 308 large oysters, 1=13g 102⅔ tbsp oyster juice 25⅔ tsp salt 15400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 102⅔ tbsp white vinegar Add {Dijon} Add 102⅔ pinch cayenne Add 25⅔ tsp salt Blend Slowly add 15400 ml sunflower oil Add 308 large oysters, 1=13g Add 102⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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