Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1101 +
Ingredients
183½ egg yolk 183½ tbsp white vinegar 183½ tbsp dijon 183½ pinch cayenne 550½ large oysters, 1=13g 183½ tbsp oyster juice 45⅞ tsp salt 27525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 183½ tbsp white vinegar Add {Dijon} Add 183½ pinch cayenne Add 45⅞ tsp salt Blend Slowly add 27525 ml sunflower oil Add 550½ large oysters, 1=13g Add 183½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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