Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 563 +
Ingredients
93⅚ egg yolk 93⅚ tbsp white vinegar 93⅚ tbsp dijon 93⅚ pinch cayenne 281½ large oysters, 1=13g 93⅚ tbsp oyster juice 23 6/13 tsp salt 14075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 93⅚ tbsp white vinegar Add {Dijon} Add 93⅚ pinch cayenne Add 23 6/13 tsp salt Blend Slowly add 14075 ml sunflower oil Add 281½ large oysters, 1=13g Add 93⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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