Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1066 +
Ingredients
177⅔ egg yolk 177⅔ tbsp white vinegar 177⅔ tbsp dijon 177⅔ pinch cayenne 533 large oysters, 1=13g 177⅔ tbsp oyster juice 44 5/12 tsp salt 26650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 177⅔ tbsp white vinegar Add {Dijon} Add 177⅔ pinch cayenne Add 44 5/12 tsp salt Blend Slowly add 26650 ml sunflower oil Add 533 large oysters, 1=13g Add 177⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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