Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1085 +
Ingredients
180⅚ egg yolk 180⅚ tbsp white vinegar 180⅚ tbsp dijon 180⅚ pinch cayenne 542½ large oysters, 1=13g 180⅚ tbsp oyster juice 45 3/14 tsp salt 27125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 180⅚ tbsp white vinegar Add {Dijon} Add 180⅚ pinch cayenne Add 45 3/14 tsp salt Blend Slowly add 27125 ml sunflower oil Add 542½ large oysters, 1=13g Add 180⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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