Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 629 +
Ingredients
104⅚ egg yolk 104⅚ tbsp white vinegar 104⅚ tbsp dijon 104⅚ pinch cayenne 314½ large oysters, 1=13g 104⅚ tbsp oyster juice 26 3/14 tsp salt 15725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 104⅚ tbsp white vinegar Add {Dijon} Add 104⅚ pinch cayenne Add 26 3/14 tsp salt Blend Slowly add 15725 ml sunflower oil Add 314½ large oysters, 1=13g Add 104⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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