Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 771 +
Ingredients
128½ egg yolk 128½ tbsp white vinegar 128½ tbsp dijon 128½ pinch cayenne 385½ large oysters, 1=13g 128½ tbsp oyster juice 32⅛ tsp salt 19275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 128½ tbsp white vinegar Add {Dijon} Add 128½ pinch cayenne Add 32⅛ tsp salt Blend Slowly add 19275 ml sunflower oil Add 385½ large oysters, 1=13g Add 128½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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