Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 654 +
Ingredients
109 egg yolk 109 tbsp white vinegar 109 tbsp dijon 109 pinch cayenne 327 large oysters, 1=13g 109 tbsp oyster juice 27¼ tsp salt 16350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 109 tbsp white vinegar Add {Dijon} Add 109 pinch cayenne Add 27¼ tsp salt Blend Slowly add 16350 ml sunflower oil Add 327 large oysters, 1=13g Add 109 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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