Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 561 +
Ingredients
93½ egg yolk 93½ tbsp white vinegar 93½ tbsp dijon 93½ pinch cayenne 280½ large oysters, 1=13g 93½ tbsp oyster juice 23⅜ tsp salt 14025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 93½ tbsp white vinegar Add {Dijon} Add 93½ pinch cayenne Add 23⅜ tsp salt Blend Slowly add 14025 ml sunflower oil Add 280½ large oysters, 1=13g Add 93½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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