Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1053 +
Ingredients
175½ egg yolk 175½ tbsp white vinegar 175½ tbsp dijon 175½ pinch cayenne 526½ large oysters, 1=13g 175½ tbsp oyster juice 43⅞ tsp salt 26325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 175½ tbsp white vinegar Add {Dijon} Add 175½ pinch cayenne Add 43⅞ tsp salt Blend Slowly add 26325 ml sunflower oil Add 526½ large oysters, 1=13g Add 175½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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