Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 685 +
Ingredients
114⅙ egg yolk 114⅙ tbsp white vinegar 114⅙ tbsp dijon 114⅙ pinch cayenne 342½ large oysters, 1=13g 114⅙ tbsp oyster juice 28 7/13 tsp salt 17125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 114⅙ tbsp white vinegar Add {Dijon} Add 114⅙ pinch cayenne Add 28 7/13 tsp salt Blend Slowly add 17125 ml sunflower oil Add 342½ large oysters, 1=13g Add 114⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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