Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 879 +
Ingredients
146½ egg yolk 146½ tbsp white vinegar 146½ tbsp dijon 146½ pinch cayenne 439½ large oysters, 1=13g 146½ tbsp oyster juice 36⅝ tsp salt 21975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 146½ tbsp white vinegar Add {Dijon} Add 146½ pinch cayenne Add 36⅝ tsp salt Blend Slowly add 21975 ml sunflower oil Add 439½ large oysters, 1=13g Add 146½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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