Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 673 +
Ingredients
112⅙ egg yolk 112⅙ tbsp white vinegar 112⅙ tbsp dijon 112⅙ pinch cayenne 336½ large oysters, 1=13g 112⅙ tbsp oyster juice 28 1/16 tsp salt 16825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 112⅙ tbsp white vinegar Add {Dijon} Add 112⅙ pinch cayenne Add 28 1/16 tsp salt Blend Slowly add 16825 ml sunflower oil Add 336½ large oysters, 1=13g Add 112⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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