Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 740 +
Ingredients
123⅓ egg yolk 123⅓ tbsp white vinegar 123⅓ tbsp dijon 123⅓ pinch cayenne 370 large oysters, 1=13g 123⅓ tbsp oyster juice 30⅚ tsp salt 18500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 123⅓ tbsp white vinegar Add {Dijon} Add 123⅓ pinch cayenne Add 30⅚ tsp salt Blend Slowly add 18500 ml sunflower oil Add 370 large oysters, 1=13g Add 123⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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