Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 996 +
Ingredients
166 egg yolk 166 tbsp white vinegar 166 tbsp dijon 166 pinch cayenne 498 large oysters, 1=13g 166 tbsp oyster juice 41½ tsp salt 24900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 166 tbsp white vinegar Add {Dijon} Add 166 pinch cayenne Add 41½ tsp salt Blend Slowly add 24900 ml sunflower oil Add 498 large oysters, 1=13g Add 166 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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