Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 746 +
Ingredients
124⅓ egg yolk 124⅓ tbsp white vinegar 124⅓ tbsp dijon 124⅓ pinch cayenne 373 large oysters, 1=13g 124⅓ tbsp oyster juice 31 1/12 tsp salt 18650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 124⅓ tbsp white vinegar Add {Dijon} Add 124⅓ pinch cayenne Add 31 1/12 tsp salt Blend Slowly add 18650 ml sunflower oil Add 373 large oysters, 1=13g Add 124⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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