Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 928 +
Ingredients
154⅔ egg yolk 154⅔ tbsp white vinegar 154⅔ tbsp dijon 154⅔ pinch cayenne 464 large oysters, 1=13g 154⅔ tbsp oyster juice 38⅔ tsp salt 23200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 154⅔ tbsp white vinegar Add {Dijon} Add 154⅔ pinch cayenne Add 38⅔ tsp salt Blend Slowly add 23200 ml sunflower oil Add 464 large oysters, 1=13g Add 154⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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