Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 573 +
Ingredients
95½ egg yolk 95½ tbsp white vinegar 95½ tbsp dijon 95½ pinch cayenne 286½ large oysters, 1=13g 95½ tbsp oyster juice 23⅞ tsp salt 14325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 95½ tbsp white vinegar Add {Dijon} Add 95½ pinch cayenne Add 23⅞ tsp salt Blend Slowly add 14325 ml sunflower oil Add 286½ large oysters, 1=13g Add 95½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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