Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1073 +
Ingredients
178⅚ egg yolk 178⅚ tbsp white vinegar 178⅚ tbsp dijon 178⅚ pinch cayenne 536½ large oysters, 1=13g 178⅚ tbsp oyster juice 44 5/7 tsp salt 26825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 178⅚ tbsp white vinegar Add {Dijon} Add 178⅚ pinch cayenne Add 44 5/7 tsp salt Blend Slowly add 26825 ml sunflower oil Add 536½ large oysters, 1=13g Add 178⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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