Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1049 +
Ingredients
174⅚ egg yolk 174⅚ tbsp white vinegar 174⅚ tbsp dijon 174⅚ pinch cayenne 524½ large oysters, 1=13g 174⅚ tbsp oyster juice 43 5/7 tsp salt 26225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 174⅚ tbsp white vinegar Add {Dijon} Add 174⅚ pinch cayenne Add 43 5/7 tsp salt Blend Slowly add 26225 ml sunflower oil Add 524½ large oysters, 1=13g Add 174⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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