Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 668 +
Ingredients
111⅓ egg yolk 111⅓ tbsp white vinegar 111⅓ tbsp dijon 111⅓ pinch cayenne 334 large oysters, 1=13g 111⅓ tbsp oyster juice 27⅚ tsp salt 16700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 111⅓ tbsp white vinegar Add {Dijon} Add 111⅓ pinch cayenne Add 27⅚ tsp salt Blend Slowly add 16700 ml sunflower oil Add 334 large oysters, 1=13g Add 111⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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