Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 943 +
Ingredients
157⅙ egg yolk 157⅙ tbsp white vinegar 157⅙ tbsp dijon 157⅙ pinch cayenne 471½ large oysters, 1=13g 157⅙ tbsp oyster juice 39 2/7 tsp salt 23575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 157⅙ tbsp white vinegar Add {Dijon} Add 157⅙ pinch cayenne Add 39 2/7 tsp salt Blend Slowly add 23575 ml sunflower oil Add 471½ large oysters, 1=13g Add 157⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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