Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 649 +
Ingredients
108⅙ egg yolk 108⅙ tbsp white vinegar 108⅙ tbsp dijon 108⅙ pinch cayenne 324½ large oysters, 1=13g 108⅙ tbsp oyster juice 27 1/16 tsp salt 16225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 108⅙ tbsp white vinegar Add {Dijon} Add 108⅙ pinch cayenne Add 27 1/16 tsp salt Blend Slowly add 16225 ml sunflower oil Add 324½ large oysters, 1=13g Add 108⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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