Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 718 +
Ingredients
119⅔ egg yolk 119⅔ tbsp white vinegar 119⅔ tbsp dijon 119⅔ pinch cayenne 359 large oysters, 1=13g 119⅔ tbsp oyster juice 29 11/12 tsp salt 17950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 119⅔ tbsp white vinegar Add {Dijon} Add 119⅔ pinch cayenne Add 29 11/12 tsp salt Blend Slowly add 17950 ml sunflower oil Add 359 large oysters, 1=13g Add 119⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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