Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 603 +
Ingredients
100½ egg yolk 100½ tbsp white vinegar 100½ tbsp dijon 100½ pinch cayenne 301½ large oysters, 1=13g 100½ tbsp oyster juice 25⅛ tsp salt 15075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 100½ tbsp white vinegar Add {Dijon} Add 100½ pinch cayenne Add 25⅛ tsp salt Blend Slowly add 15075 ml sunflower oil Add 301½ large oysters, 1=13g Add 100½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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