Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 795 +
Ingredients
132½ egg yolk 132½ tbsp white vinegar 132½ tbsp dijon 132½ pinch cayenne 397½ large oysters, 1=13g 132½ tbsp oyster juice 33⅛ tsp salt 19875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 132½ tbsp white vinegar Add {Dijon} Add 132½ pinch cayenne Add 33⅛ tsp salt Blend Slowly add 19875 ml sunflower oil Add 397½ large oysters, 1=13g Add 132½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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