Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1057 +
Ingredients
176⅙ egg yolk 176⅙ tbsp white vinegar 176⅙ tbsp dijon 176⅙ pinch cayenne 528½ large oysters, 1=13g 176⅙ tbsp oyster juice 44 1/16 tsp salt 26425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 176⅙ tbsp white vinegar Add {Dijon} Add 176⅙ pinch cayenne Add 44 1/16 tsp salt Blend Slowly add 26425 ml sunflower oil Add 528½ large oysters, 1=13g Add 176⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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