Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1013 +
Ingredients
168⅚ egg yolk 168⅚ tbsp white vinegar 168⅚ tbsp dijon 168⅚ pinch cayenne 506½ large oysters, 1=13g 168⅚ tbsp oyster juice 42 3/14 tsp salt 25325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 168⅚ tbsp white vinegar Add {Dijon} Add 168⅚ pinch cayenne Add 42 3/14 tsp salt Blend Slowly add 25325 ml sunflower oil Add 506½ large oysters, 1=13g Add 168⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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