Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 537 +
Ingredients
89½ egg yolk 89½ tbsp white vinegar 89½ tbsp dijon 89½ pinch cayenne 268½ large oysters, 1=13g 89½ tbsp oyster juice 22⅜ tsp salt 13425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 89½ tbsp white vinegar Add {Dijon} Add 89½ pinch cayenne Add 22⅜ tsp salt Blend Slowly add 13425 ml sunflower oil Add 268½ large oysters, 1=13g Add 89½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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