Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 913 +
Ingredients
152⅙ egg yolk 152⅙ tbsp white vinegar 152⅙ tbsp dijon 152⅙ pinch cayenne 456½ large oysters, 1=13g 152⅙ tbsp oyster juice 38 1/16 tsp salt 22825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 152⅙ tbsp white vinegar Add {Dijon} Add 152⅙ pinch cayenne Add 38 1/16 tsp salt Blend Slowly add 22825 ml sunflower oil Add 456½ large oysters, 1=13g Add 152⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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