Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1079 +
Ingredients
179⅚ egg yolk 179⅚ tbsp white vinegar 179⅚ tbsp dijon 179⅚ pinch cayenne 539½ large oysters, 1=13g 179⅚ tbsp oyster juice 44 15/16 tsp salt 26975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 179⅚ tbsp white vinegar Add {Dijon} Add 179⅚ pinch cayenne Add 44 15/16 tsp salt Blend Slowly add 26975 ml sunflower oil Add 539½ large oysters, 1=13g Add 179⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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