Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1083 +
Ingredients
180½ egg yolk 180½ tbsp white vinegar 180½ tbsp dijon 180½ pinch cayenne 541½ large oysters, 1=13g 180½ tbsp oyster juice 45⅛ tsp salt 27075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 180½ tbsp white vinegar Add {Dijon} Add 180½ pinch cayenne Add 45⅛ tsp salt Blend Slowly add 27075 ml sunflower oil Add 541½ large oysters, 1=13g Add 180½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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