Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 830 +
Ingredients
138⅓ egg yolk 138⅓ tbsp white vinegar 138⅓ tbsp dijon 138⅓ pinch cayenne 415 large oysters, 1=13g 138⅓ tbsp oyster juice 34 7/12 tsp salt 20750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 138⅓ tbsp white vinegar Add {Dijon} Add 138⅓ pinch cayenne Add 34 7/12 tsp salt Blend Slowly add 20750 ml sunflower oil Add 415 large oysters, 1=13g Add 138⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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