Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 533 +
Ingredients
88⅚ egg yolk 88⅚ tbsp white vinegar 88⅚ tbsp dijon 88⅚ pinch cayenne 266½ large oysters, 1=13g 88⅚ tbsp oyster juice 22 3/14 tsp salt 13325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 88⅚ tbsp white vinegar Add {Dijon} Add 88⅚ pinch cayenne Add 22 3/14 tsp salt Blend Slowly add 13325 ml sunflower oil Add 266½ large oysters, 1=13g Add 88⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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