Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1109 +
Ingredients
184⅚ egg yolk 184⅚ tbsp white vinegar 184⅚ tbsp dijon 184⅚ pinch cayenne 554½ large oysters, 1=13g 184⅚ tbsp oyster juice 46 3/14 tsp salt 27725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 184⅚ tbsp white vinegar Add {Dijon} Add 184⅚ pinch cayenne Add 46 3/14 tsp salt Blend Slowly add 27725 ml sunflower oil Add 554½ large oysters, 1=13g Add 184⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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