Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 575 +
Ingredients
95⅚ egg yolk 95⅚ tbsp white vinegar 95⅚ tbsp dijon 95⅚ pinch cayenne 287½ large oysters, 1=13g 95⅚ tbsp oyster juice 23 15/16 tsp salt 14375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 95⅚ tbsp white vinegar Add {Dijon} Add 95⅚ pinch cayenne Add 23 15/16 tsp salt Blend Slowly add 14375 ml sunflower oil Add 287½ large oysters, 1=13g Add 95⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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