Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1061 +
Ingredients
176⅚ egg yolk 176⅚ tbsp white vinegar 176⅚ tbsp dijon 176⅚ pinch cayenne 530½ large oysters, 1=13g 176⅚ tbsp oyster juice 44 3/14 tsp salt 26525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 176⅚ tbsp white vinegar Add {Dijon} Add 176⅚ pinch cayenne Add 44 3/14 tsp salt Blend Slowly add 26525 ml sunflower oil Add 530½ large oysters, 1=13g Add 176⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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