Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 644 +
Ingredients
107⅓ egg yolk 107⅓ tbsp white vinegar 107⅓ tbsp dijon 107⅓ pinch cayenne 322 large oysters, 1=13g 107⅓ tbsp oyster juice 26⅚ tsp salt 16100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 107⅓ tbsp white vinegar Add {Dijon} Add 107⅓ pinch cayenne Add 26⅚ tsp salt Blend Slowly add 16100 ml sunflower oil Add 322 large oysters, 1=13g Add 107⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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