Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 642 +
Ingredients
107 egg yolk 107 tbsp white vinegar 107 tbsp dijon 107 pinch cayenne 321 large oysters, 1=13g 107 tbsp oyster juice 26¾ tsp salt 16050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 107 tbsp white vinegar Add {Dijon} Add 107 pinch cayenne Add 26¾ tsp salt Blend Slowly add 16050 ml sunflower oil Add 321 large oysters, 1=13g Add 107 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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