Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 844 +
Ingredients
140⅔ egg yolk 140⅔ tbsp white vinegar 140⅔ tbsp dijon 140⅔ pinch cayenne 422 large oysters, 1=13g 140⅔ tbsp oyster juice 35⅙ tsp salt 21100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 140⅔ tbsp white vinegar Add {Dijon} Add 140⅔ pinch cayenne Add 35⅙ tsp salt Blend Slowly add 21100 ml sunflower oil Add 422 large oysters, 1=13g Add 140⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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