Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1059 +
Ingredients
176½ egg yolk 176½ tbsp white vinegar 176½ tbsp dijon 176½ pinch cayenne 529½ large oysters, 1=13g 176½ tbsp oyster juice 44⅛ tsp salt 26475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 176½ tbsp white vinegar Add {Dijon} Add 176½ pinch cayenne Add 44⅛ tsp salt Blend Slowly add 26475 ml sunflower oil Add 529½ large oysters, 1=13g Add 176½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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