Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 918 +
Ingredients
153 egg yolk 153 tbsp white vinegar 153 tbsp dijon 153 pinch cayenne 459 large oysters, 1=13g 153 tbsp oyster juice 38¼ tsp salt 22950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 153 tbsp white vinegar Add {Dijon} Add 153 pinch cayenne Add 38¼ tsp salt Blend Slowly add 22950 ml sunflower oil Add 459 large oysters, 1=13g Add 153 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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