Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 993 +
Ingredients
165½ egg yolk 165½ tbsp white vinegar 165½ tbsp dijon 165½ pinch cayenne 496½ large oysters, 1=13g 165½ tbsp oyster juice 41⅜ tsp salt 24825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 165½ tbsp white vinegar Add {Dijon} Add 165½ pinch cayenne Add 41⅜ tsp salt Blend Slowly add 24825 ml sunflower oil Add 496½ large oysters, 1=13g Add 165½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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