Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1017 +
Ingredients
169½ egg yolk 169½ tbsp white vinegar 169½ tbsp dijon 169½ pinch cayenne 508½ large oysters, 1=13g 169½ tbsp oyster juice 42⅜ tsp salt 25425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 169½ tbsp white vinegar Add {Dijon} Add 169½ pinch cayenne Add 42⅜ tsp salt Blend Slowly add 25425 ml sunflower oil Add 508½ large oysters, 1=13g Add 169½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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