Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 895 +
Ingredients
149⅙ egg yolk 149⅙ tbsp white vinegar 149⅙ tbsp dijon 149⅙ pinch cayenne 447½ large oysters, 1=13g 149⅙ tbsp oyster juice 37 2/7 tsp salt 22375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 149⅙ tbsp white vinegar Add {Dijon} Add 149⅙ pinch cayenne Add 37 2/7 tsp salt Blend Slowly add 22375 ml sunflower oil Add 447½ large oysters, 1=13g Add 149⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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