Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 800 +
Ingredients
133⅓ egg yolk 133⅓ tbsp white vinegar 133⅓ tbsp dijon 133⅓ pinch cayenne 400 large oysters, 1=13g 133⅓ tbsp oyster juice 33⅓ tsp salt 20000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 133⅓ tbsp white vinegar Add {Dijon} Add 133⅓ pinch cayenne Add 33⅓ tsp salt Blend Slowly add 20000 ml sunflower oil Add 400 large oysters, 1=13g Add 133⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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