Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1029 +
Ingredients
171½ egg yolk 171½ tbsp white vinegar 171½ tbsp dijon 171½ pinch cayenne 514½ large oysters, 1=13g 171½ tbsp oyster juice 42⅞ tsp salt 25725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 171½ tbsp white vinegar Add {Dijon} Add 171½ pinch cayenne Add 42⅞ tsp salt Blend Slowly add 25725 ml sunflower oil Add 514½ large oysters, 1=13g Add 171½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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