Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 657 +
Ingredients
109½ egg yolk 109½ tbsp white vinegar 109½ tbsp dijon 109½ pinch cayenne 328½ large oysters, 1=13g 109½ tbsp oyster juice 27⅜ tsp salt 16425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 109½ tbsp white vinegar Add {Dijon} Add 109½ pinch cayenne Add 27⅜ tsp salt Blend Slowly add 16425 ml sunflower oil Add 328½ large oysters, 1=13g Add 109½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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