Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 790 +
Ingredients
131⅔ egg yolk 131⅔ tbsp white vinegar 131⅔ tbsp dijon 131⅔ pinch cayenne 395 large oysters, 1=13g 131⅔ tbsp oyster juice 32 11/12 tsp salt 19750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 131⅔ tbsp white vinegar Add {Dijon} Add 131⅔ pinch cayenne Add 32 11/12 tsp salt Blend Slowly add 19750 ml sunflower oil Add 395 large oysters, 1=13g Add 131⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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