Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 674 +
Ingredients
112⅓ egg yolk 112⅓ tbsp white vinegar 112⅓ tbsp dijon 112⅓ pinch cayenne 337 large oysters, 1=13g 112⅓ tbsp oyster juice 28 1/12 tsp salt 16850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 112⅓ tbsp white vinegar Add {Dijon} Add 112⅓ pinch cayenne Add 28 1/12 tsp salt Blend Slowly add 16850 ml sunflower oil Add 337 large oysters, 1=13g Add 112⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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