Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1019 +
Ingredients
169⅚ egg yolk 169⅚ tbsp white vinegar 169⅚ tbsp dijon 169⅚ pinch cayenne 509½ large oysters, 1=13g 169⅚ tbsp oyster juice 42 6/13 tsp salt 25475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 169⅚ tbsp white vinegar Add {Dijon} Add 169⅚ pinch cayenne Add 42 6/13 tsp salt Blend Slowly add 25475 ml sunflower oil Add 509½ large oysters, 1=13g Add 169⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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