Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 969 +
Ingredients
161½ egg yolk 161½ tbsp white vinegar 161½ tbsp dijon 161½ pinch cayenne 484½ large oysters, 1=13g 161½ tbsp oyster juice 40⅜ tsp salt 24225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 161½ tbsp white vinegar Add {Dijon} Add 161½ pinch cayenne Add 40⅜ tsp salt Blend Slowly add 24225 ml sunflower oil Add 484½ large oysters, 1=13g Add 161½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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