Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 531 +
Ingredients
88½ egg yolk 88½ tbsp white vinegar 88½ tbsp dijon 88½ pinch cayenne 265½ large oysters, 1=13g 88½ tbsp oyster juice 22⅛ tsp salt 13275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 88½ tbsp white vinegar Add {Dijon} Add 88½ pinch cayenne Add 22⅛ tsp salt Blend Slowly add 13275 ml sunflower oil Add 265½ large oysters, 1=13g Add 88½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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