Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 920 +
Ingredients
153⅓ egg yolk 153⅓ tbsp white vinegar 153⅓ tbsp dijon 153⅓ pinch cayenne 460 large oysters, 1=13g 153⅓ tbsp oyster juice 38⅓ tsp salt 23000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 153⅓ tbsp white vinegar Add {Dijon} Add 153⅓ pinch cayenne Add 38⅓ tsp salt Blend Slowly add 23000 ml sunflower oil Add 460 large oysters, 1=13g Add 153⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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