Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 589 +
Ingredients
98⅙ egg yolk 98⅙ tbsp white vinegar 98⅙ tbsp dijon 98⅙ pinch cayenne 294½ large oysters, 1=13g 98⅙ tbsp oyster juice 24 7/13 tsp salt 14725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 98⅙ tbsp white vinegar Add {Dijon} Add 98⅙ pinch cayenne Add 24 7/13 tsp salt Blend Slowly add 14725 ml sunflower oil Add 294½ large oysters, 1=13g Add 98⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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