Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 857 +
Ingredients
142⅚ egg yolk 142⅚ tbsp white vinegar 142⅚ tbsp dijon 142⅚ pinch cayenne 428½ large oysters, 1=13g 142⅚ tbsp oyster juice 35 5/7 tsp salt 21425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 142⅚ tbsp white vinegar Add {Dijon} Add 142⅚ pinch cayenne Add 35 5/7 tsp salt Blend Slowly add 21425 ml sunflower oil Add 428½ large oysters, 1=13g Add 142⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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