Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 539 +
Ingredients
89⅚ egg yolk 89⅚ tbsp white vinegar 89⅚ tbsp dijon 89⅚ pinch cayenne 269½ large oysters, 1=13g 89⅚ tbsp oyster juice 22 6/13 tsp salt 13475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 89⅚ tbsp white vinegar Add {Dijon} Add 89⅚ pinch cayenne Add 22 6/13 tsp salt Blend Slowly add 13475 ml sunflower oil Add 269½ large oysters, 1=13g Add 89⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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