Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 622 +
Ingredients
103⅔ egg yolk 103⅔ tbsp white vinegar 103⅔ tbsp dijon 103⅔ pinch cayenne 311 large oysters, 1=13g 103⅔ tbsp oyster juice 25 11/12 tsp salt 15550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 103⅔ tbsp white vinegar Add {Dijon} Add 103⅔ pinch cayenne Add 25 11/12 tsp salt Blend Slowly add 15550 ml sunflower oil Add 311 large oysters, 1=13g Add 103⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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