Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 587 +
Ingredients
97⅚ egg yolk 97⅚ tbsp white vinegar 97⅚ tbsp dijon 97⅚ pinch cayenne 293½ large oysters, 1=13g 97⅚ tbsp oyster juice 24 6/13 tsp salt 14675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 97⅚ tbsp white vinegar Add {Dijon} Add 97⅚ pinch cayenne Add 24 6/13 tsp salt Blend Slowly add 14675 ml sunflower oil Add 293½ large oysters, 1=13g Add 97⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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