Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 829 +
Ingredients
138⅙ egg yolk 138⅙ tbsp white vinegar 138⅙ tbsp dijon 138⅙ pinch cayenne 414½ large oysters, 1=13g 138⅙ tbsp oyster juice 34 7/13 tsp salt 20725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 138⅙ tbsp white vinegar Add {Dijon} Add 138⅙ pinch cayenne Add 34 7/13 tsp salt Blend Slowly add 20725 ml sunflower oil Add 414½ large oysters, 1=13g Add 138⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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