Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1115 +
Ingredients
185⅚ egg yolk 185⅚ tbsp white vinegar 185⅚ tbsp dijon 185⅚ pinch cayenne 557½ large oysters, 1=13g 185⅚ tbsp oyster juice 46 6/13 tsp salt 27875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 185⅚ tbsp white vinegar Add {Dijon} Add 185⅚ pinch cayenne Add 46 6/13 tsp salt Blend Slowly add 27875 ml sunflower oil Add 557½ large oysters, 1=13g Add 185⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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