Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 725 +
Ingredients
120⅚ egg yolk 120⅚ tbsp white vinegar 120⅚ tbsp dijon 120⅚ pinch cayenne 362½ large oysters, 1=13g 120⅚ tbsp oyster juice 30 3/14 tsp salt 18125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 120⅚ tbsp white vinegar Add {Dijon} Add 120⅚ pinch cayenne Add 30 3/14 tsp salt Blend Slowly add 18125 ml sunflower oil Add 362½ large oysters, 1=13g Add 120⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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