Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 743 +
Ingredients
123⅚ egg yolk 123⅚ tbsp white vinegar 123⅚ tbsp dijon 123⅚ pinch cayenne 371½ large oysters, 1=13g 123⅚ tbsp oyster juice 30 15/16 tsp salt 18575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 123⅚ tbsp white vinegar Add {Dijon} Add 123⅚ pinch cayenne Add 30 15/16 tsp salt Blend Slowly add 18575 ml sunflower oil Add 371½ large oysters, 1=13g Add 123⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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