Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 525 +
Ingredients
87½ egg yolk 87½ tbsp white vinegar 87½ tbsp dijon 87½ pinch cayenne 262½ large oysters, 1=13g 87½ tbsp oyster juice 21⅞ tsp salt 13125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 87½ tbsp white vinegar Add {Dijon} Add 87½ pinch cayenne Add 21⅞ tsp salt Blend Slowly add 13125 ml sunflower oil Add 262½ large oysters, 1=13g Add 87½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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