Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 890 +
Ingredients
148⅓ egg yolk 148⅓ tbsp white vinegar 148⅓ tbsp dijon 148⅓ pinch cayenne 445 large oysters, 1=13g 148⅓ tbsp oyster juice 37 1/12 tsp salt 22250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 148⅓ tbsp white vinegar Add {Dijon} Add 148⅓ pinch cayenne Add 37 1/12 tsp salt Blend Slowly add 22250 ml sunflower oil Add 445 large oysters, 1=13g Add 148⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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