Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 585 +
Ingredients
97½ egg yolk 97½ tbsp white vinegar 97½ tbsp dijon 97½ pinch cayenne 292½ large oysters, 1=13g 97½ tbsp oyster juice 24⅜ tsp salt 14625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 97½ tbsp white vinegar Add {Dijon} Add 97½ pinch cayenne Add 24⅜ tsp salt Blend Slowly add 14625 ml sunflower oil Add 292½ large oysters, 1=13g Add 97½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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