Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 739 +
Ingredients
123⅙ egg yolk 123⅙ tbsp white vinegar 123⅙ tbsp dijon 123⅙ pinch cayenne 369½ large oysters, 1=13g 123⅙ tbsp oyster juice 30 11/14 tsp salt 18475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 123⅙ tbsp white vinegar Add {Dijon} Add 123⅙ pinch cayenne Add 30 11/14 tsp salt Blend Slowly add 18475 ml sunflower oil Add 369½ large oysters, 1=13g Add 123⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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