Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 755 +
Ingredients
125⅚ egg yolk 125⅚ tbsp white vinegar 125⅚ tbsp dijon 125⅚ pinch cayenne 377½ large oysters, 1=13g 125⅚ tbsp oyster juice 31 6/13 tsp salt 18875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 125⅚ tbsp white vinegar Add {Dijon} Add 125⅚ pinch cayenne Add 31 6/13 tsp salt Blend Slowly add 18875 ml sunflower oil Add 377½ large oysters, 1=13g Add 125⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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