Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 977 +
Ingredients
162⅚ egg yolk 162⅚ tbsp white vinegar 162⅚ tbsp dijon 162⅚ pinch cayenne 488½ large oysters, 1=13g 162⅚ tbsp oyster juice 40 5/7 tsp salt 24425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 162⅚ tbsp white vinegar Add {Dijon} Add 162⅚ pinch cayenne Add 40 5/7 tsp salt Blend Slowly add 24425 ml sunflower oil Add 488½ large oysters, 1=13g Add 162⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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