Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 567 +
Ingredients
94½ egg yolk 94½ tbsp white vinegar 94½ tbsp dijon 94½ pinch cayenne 283½ large oysters, 1=13g 94½ tbsp oyster juice 23⅝ tsp salt 14175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 94½ tbsp white vinegar Add {Dijon} Add 94½ pinch cayenne Add 23⅝ tsp salt Blend Slowly add 14175 ml sunflower oil Add 283½ large oysters, 1=13g Add 94½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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