Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 951 +
Ingredients
158½ egg yolk 158½ tbsp white vinegar 158½ tbsp dijon 158½ pinch cayenne 475½ large oysters, 1=13g 158½ tbsp oyster juice 39⅝ tsp salt 23775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 158½ tbsp white vinegar Add {Dijon} Add 158½ pinch cayenne Add 39⅝ tsp salt Blend Slowly add 23775 ml sunflower oil Add 475½ large oysters, 1=13g Add 158½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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