Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 559 +
Ingredients
93⅙ egg yolk 93⅙ tbsp white vinegar 93⅙ tbsp dijon 93⅙ pinch cayenne 279½ large oysters, 1=13g 93⅙ tbsp oyster juice 23 2/7 tsp salt 13975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 93⅙ tbsp white vinegar Add {Dijon} Add 93⅙ pinch cayenne Add 23 2/7 tsp salt Blend Slowly add 13975 ml sunflower oil Add 279½ large oysters, 1=13g Add 93⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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