Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 868 +
Ingredients
144⅔ egg yolk 144⅔ tbsp white vinegar 144⅔ tbsp dijon 144⅔ pinch cayenne 434 large oysters, 1=13g 144⅔ tbsp oyster juice 36⅙ tsp salt 21700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 144⅔ tbsp white vinegar Add {Dijon} Add 144⅔ pinch cayenne Add 36⅙ tsp salt Blend Slowly add 21700 ml sunflower oil Add 434 large oysters, 1=13g Add 144⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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