Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1119 +
Ingredients
186½ egg yolk 186½ tbsp white vinegar 186½ tbsp dijon 186½ pinch cayenne 559½ large oysters, 1=13g 186½ tbsp oyster juice 46⅝ tsp salt 27975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 186½ tbsp white vinegar Add {Dijon} Add 186½ pinch cayenne Add 46⅝ tsp salt Blend Slowly add 27975 ml sunflower oil Add 559½ large oysters, 1=13g Add 186½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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