Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 663 +
Ingredients
110½ egg yolk 110½ tbsp white vinegar 110½ tbsp dijon 110½ pinch cayenne 331½ large oysters, 1=13g 110½ tbsp oyster juice 27⅝ tsp salt 16575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 110½ tbsp white vinegar Add {Dijon} Add 110½ pinch cayenne Add 27⅝ tsp salt Blend Slowly add 16575 ml sunflower oil Add 331½ large oysters, 1=13g Add 110½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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