Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 784 +
Ingredients
130⅔ egg yolk 130⅔ tbsp white vinegar 130⅔ tbsp dijon 130⅔ pinch cayenne 392 large oysters, 1=13g 130⅔ tbsp oyster juice 32⅔ tsp salt 19600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 130⅔ tbsp white vinegar Add {Dijon} Add 130⅔ pinch cayenne Add 32⅔ tsp salt Blend Slowly add 19600 ml sunflower oil Add 392 large oysters, 1=13g Add 130⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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