Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 953 +
Ingredients
158⅚ egg yolk 158⅚ tbsp white vinegar 158⅚ tbsp dijon 158⅚ pinch cayenne 476½ large oysters, 1=13g 158⅚ tbsp oyster juice 39 5/7 tsp salt 23825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 158⅚ tbsp white vinegar Add {Dijon} Add 158⅚ pinch cayenne Add 39 5/7 tsp salt Blend Slowly add 23825 ml sunflower oil Add 476½ large oysters, 1=13g Add 158⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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