Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1107 +
Ingredients
184½ egg yolk 184½ tbsp white vinegar 184½ tbsp dijon 184½ pinch cayenne 553½ large oysters, 1=13g 184½ tbsp oyster juice 46⅛ tsp salt 27675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 184½ tbsp white vinegar Add {Dijon} Add 184½ pinch cayenne Add 46⅛ tsp salt Blend Slowly add 27675 ml sunflower oil Add 553½ large oysters, 1=13g Add 184½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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