Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 866 +
Ingredients
144⅓ egg yolk 144⅓ tbsp white vinegar 144⅓ tbsp dijon 144⅓ pinch cayenne 433 large oysters, 1=13g 144⅓ tbsp oyster juice 36 1/12 tsp salt 21650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 144⅓ tbsp white vinegar Add {Dijon} Add 144⅓ pinch cayenne Add 36 1/12 tsp salt Blend Slowly add 21650 ml sunflower oil Add 433 large oysters, 1=13g Add 144⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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