Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 940 +
Ingredients
156⅔ egg yolk 156⅔ tbsp white vinegar 156⅔ tbsp dijon 156⅔ pinch cayenne 470 large oysters, 1=13g 156⅔ tbsp oyster juice 39⅙ tsp salt 23500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 156⅔ tbsp white vinegar Add {Dijon} Add 156⅔ pinch cayenne Add 39⅙ tsp salt Blend Slowly add 23500 ml sunflower oil Add 470 large oysters, 1=13g Add 156⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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