Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1105 +
Ingredients
184⅙ egg yolk 184⅙ tbsp white vinegar 184⅙ tbsp dijon 184⅙ pinch cayenne 552½ large oysters, 1=13g 184⅙ tbsp oyster juice 46 1/16 tsp salt 27625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 184⅙ tbsp white vinegar Add {Dijon} Add 184⅙ pinch cayenne Add 46 1/16 tsp salt Blend Slowly add 27625 ml sunflower oil Add 552½ large oysters, 1=13g Add 184⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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