Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 812 +
Ingredients
135⅓ egg yolk 135⅓ tbsp white vinegar 135⅓ tbsp dijon 135⅓ pinch cayenne 406 large oysters, 1=13g 135⅓ tbsp oyster juice 33⅚ tsp salt 20300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 135⅓ tbsp white vinegar Add {Dijon} Add 135⅓ pinch cayenne Add 33⅚ tsp salt Blend Slowly add 20300 ml sunflower oil Add 406 large oysters, 1=13g Add 135⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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