Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1125 +
Ingredients
187½ egg yolk 187½ tbsp white vinegar 187½ tbsp dijon 187½ pinch cayenne 562½ large oysters, 1=13g 187½ tbsp oyster juice 46⅞ tsp salt 28125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 187½ tbsp white vinegar Add {Dijon} Add 187½ pinch cayenne Add 46⅞ tsp salt Blend Slowly add 28125 ml sunflower oil Add 562½ large oysters, 1=13g Add 187½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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