Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1113 +
Ingredients
185½ egg yolk 185½ tbsp white vinegar 185½ tbsp dijon 185½ pinch cayenne 556½ large oysters, 1=13g 185½ tbsp oyster juice 46⅜ tsp salt 27825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 185½ tbsp white vinegar Add {Dijon} Add 185½ pinch cayenne Add 46⅜ tsp salt Blend Slowly add 27825 ml sunflower oil Add 556½ large oysters, 1=13g Add 185½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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