Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 881 +
Ingredients
146⅚ egg yolk 146⅚ tbsp white vinegar 146⅚ tbsp dijon 146⅚ pinch cayenne 440½ large oysters, 1=13g 146⅚ tbsp oyster juice 36 5/7 tsp salt 22025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 146⅚ tbsp white vinegar Add {Dijon} Add 146⅚ pinch cayenne Add 36 5/7 tsp salt Blend Slowly add 22025 ml sunflower oil Add 440½ large oysters, 1=13g Add 146⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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