Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1047 +
Ingredients
174½ egg yolk 174½ tbsp white vinegar 174½ tbsp dijon 174½ pinch cayenne 523½ large oysters, 1=13g 174½ tbsp oyster juice 43⅝ tsp salt 26175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 174½ tbsp white vinegar Add {Dijon} Add 174½ pinch cayenne Add 43⅝ tsp salt Blend Slowly add 26175 ml sunflower oil Add 523½ large oysters, 1=13g Add 174½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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