Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 726 +
Ingredients
121 egg yolk 121 tbsp white vinegar 121 tbsp dijon 121 pinch cayenne 363 large oysters, 1=13g 121 tbsp oyster juice 30¼ tsp salt 18150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 121 tbsp white vinegar Add {Dijon} Add 121 pinch cayenne Add 30¼ tsp salt Blend Slowly add 18150 ml sunflower oil Add 363 large oysters, 1=13g Add 121 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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