Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 909 +
Ingredients
151½ egg yolk 151½ tbsp white vinegar 151½ tbsp dijon 151½ pinch cayenne 454½ large oysters, 1=13g 151½ tbsp oyster juice 37⅞ tsp salt 22725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 151½ tbsp white vinegar Add {Dijon} Add 151½ pinch cayenne Add 37⅞ tsp salt Blend Slowly add 22725 ml sunflower oil Add 454½ large oysters, 1=13g Add 151½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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