Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1071 +
Ingredients
178½ egg yolk 178½ tbsp white vinegar 178½ tbsp dijon 178½ pinch cayenne 535½ large oysters, 1=13g 178½ tbsp oyster juice 44⅝ tsp salt 26775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 178½ tbsp white vinegar Add {Dijon} Add 178½ pinch cayenne Add 44⅝ tsp salt Blend Slowly add 26775 ml sunflower oil Add 535½ large oysters, 1=13g Add 178½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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