Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 717 +
Ingredients
119½ egg yolk 119½ tbsp white vinegar 119½ tbsp dijon 119½ pinch cayenne 358½ large oysters, 1=13g 119½ tbsp oyster juice 29⅞ tsp salt 17925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 119½ tbsp white vinegar Add {Dijon} Add 119½ pinch cayenne Add 29⅞ tsp salt Blend Slowly add 17925 ml sunflower oil Add 358½ large oysters, 1=13g Add 119½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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