Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 823 +
Ingredients
137⅙ egg yolk 137⅙ tbsp white vinegar 137⅙ tbsp dijon 137⅙ pinch cayenne 411½ large oysters, 1=13g 137⅙ tbsp oyster juice 34 2/7 tsp salt 20575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 137⅙ tbsp white vinegar Add {Dijon} Add 137⅙ pinch cayenne Add 34 2/7 tsp salt Blend Slowly add 20575 ml sunflower oil Add 411½ large oysters, 1=13g Add 137⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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