Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1041 +
Ingredients
173½ egg yolk 173½ tbsp white vinegar 173½ tbsp dijon 173½ pinch cayenne 520½ large oysters, 1=13g 173½ tbsp oyster juice 43⅜ tsp salt 26025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 173½ tbsp white vinegar Add {Dijon} Add 173½ pinch cayenne Add 43⅜ tsp salt Blend Slowly add 26025 ml sunflower oil Add 520½ large oysters, 1=13g Add 173½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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