Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 787 +
Ingredients
131⅙ egg yolk 131⅙ tbsp white vinegar 131⅙ tbsp dijon 131⅙ pinch cayenne 393½ large oysters, 1=13g 131⅙ tbsp oyster juice 32 11/14 tsp salt 19675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 131⅙ tbsp white vinegar Add {Dijon} Add 131⅙ pinch cayenne Add 32 11/14 tsp salt Blend Slowly add 19675 ml sunflower oil Add 393½ large oysters, 1=13g Add 131⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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