Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 628 +
Ingredients
104⅔ egg yolk 104⅔ tbsp white vinegar 104⅔ tbsp dijon 104⅔ pinch cayenne 314 large oysters, 1=13g 104⅔ tbsp oyster juice 26⅙ tsp salt 15700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 104⅔ tbsp white vinegar Add {Dijon} Add 104⅔ pinch cayenne Add 26⅙ tsp salt Blend Slowly add 15700 ml sunflower oil Add 314 large oysters, 1=13g Add 104⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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