Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 742 +
Ingredients
123⅔ egg yolk 123⅔ tbsp white vinegar 123⅔ tbsp dijon 123⅔ pinch cayenne 371 large oysters, 1=13g 123⅔ tbsp oyster juice 30 11/12 tsp salt 18550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 123⅔ tbsp white vinegar Add {Dijon} Add 123⅔ pinch cayenne Add 30 11/12 tsp salt Blend Slowly add 18550 ml sunflower oil Add 371 large oysters, 1=13g Add 123⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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