Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 777 +
Ingredients
129½ egg yolk 129½ tbsp white vinegar 129½ tbsp dijon 129½ pinch cayenne 388½ large oysters, 1=13g 129½ tbsp oyster juice 32⅜ tsp salt 19425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 129½ tbsp white vinegar Add {Dijon} Add 129½ pinch cayenne Add 32⅜ tsp salt Blend Slowly add 19425 ml sunflower oil Add 388½ large oysters, 1=13g Add 129½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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