Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 950 +
Ingredients
158⅓ egg yolk 158⅓ tbsp white vinegar 158⅓ tbsp dijon 158⅓ pinch cayenne 475 large oysters, 1=13g 158⅓ tbsp oyster juice 39 7/12 tsp salt 23750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 158⅓ tbsp white vinegar Add {Dijon} Add 158⅓ pinch cayenne Add 39 7/12 tsp salt Blend Slowly add 23750 ml sunflower oil Add 475 large oysters, 1=13g Add 158⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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