Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 680 +
Ingredients
113⅓ egg yolk 113⅓ tbsp white vinegar 113⅓ tbsp dijon 113⅓ pinch cayenne 340 large oysters, 1=13g 113⅓ tbsp oyster juice 28⅓ tsp salt 17000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 113⅓ tbsp white vinegar Add {Dijon} Add 113⅓ pinch cayenne Add 28⅓ tsp salt Blend Slowly add 17000 ml sunflower oil Add 340 large oysters, 1=13g Add 113⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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