Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 693 +
Ingredients
115½ egg yolk 115½ tbsp white vinegar 115½ tbsp dijon 115½ pinch cayenne 346½ large oysters, 1=13g 115½ tbsp oyster juice 28⅞ tsp salt 17325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 115½ tbsp white vinegar Add {Dijon} Add 115½ pinch cayenne Add 28⅞ tsp salt Blend Slowly add 17325 ml sunflower oil Add 346½ large oysters, 1=13g Add 115½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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