Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 620 +
Ingredients
103⅓ egg yolk 103⅓ tbsp white vinegar 103⅓ tbsp dijon 103⅓ pinch cayenne 310 large oysters, 1=13g 103⅓ tbsp oyster juice 25⅚ tsp salt 15500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 103⅓ tbsp white vinegar Add {Dijon} Add 103⅓ pinch cayenne Add 25⅚ tsp salt Blend Slowly add 15500 ml sunflower oil Add 310 large oysters, 1=13g Add 103⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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