Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 839 +
Ingredients
139⅚ egg yolk 139⅚ tbsp white vinegar 139⅚ tbsp dijon 139⅚ pinch cayenne 419½ large oysters, 1=13g 139⅚ tbsp oyster juice 34 15/16 tsp salt 20975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 139⅚ tbsp white vinegar Add {Dijon} Add 139⅚ pinch cayenne Add 34 15/16 tsp salt Blend Slowly add 20975 ml sunflower oil Add 419½ large oysters, 1=13g Add 139⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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