Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 836 +
Ingredients
139⅓ egg yolk 139⅓ tbsp white vinegar 139⅓ tbsp dijon 139⅓ pinch cayenne 418 large oysters, 1=13g 139⅓ tbsp oyster juice 34⅚ tsp salt 20900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 139⅓ tbsp white vinegar Add {Dijon} Add 139⅓ pinch cayenne Add 34⅚ tsp salt Blend Slowly add 20900 ml sunflower oil Add 418 large oysters, 1=13g Add 139⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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