Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1077 +
Ingredients
179½ egg yolk 179½ tbsp white vinegar 179½ tbsp dijon 179½ pinch cayenne 538½ large oysters, 1=13g 179½ tbsp oyster juice 44⅞ tsp salt 26925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 179½ tbsp white vinegar Add {Dijon} Add 179½ pinch cayenne Add 44⅞ tsp salt Blend Slowly add 26925 ml sunflower oil Add 538½ large oysters, 1=13g Add 179½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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