Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 815 +
Ingredients
135⅚ egg yolk 135⅚ tbsp white vinegar 135⅚ tbsp dijon 135⅚ pinch cayenne 407½ large oysters, 1=13g 135⅚ tbsp oyster juice 33 15/16 tsp salt 20375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 135⅚ tbsp white vinegar Add {Dijon} Add 135⅚ pinch cayenne Add 33 15/16 tsp salt Blend Slowly add 20375 ml sunflower oil Add 407½ large oysters, 1=13g Add 135⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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