Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 605 +
Ingredients
100⅚ egg yolk 100⅚ tbsp white vinegar 100⅚ tbsp dijon 100⅚ pinch cayenne 302½ large oysters, 1=13g 100⅚ tbsp oyster juice 25 3/14 tsp salt 15125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 100⅚ tbsp white vinegar Add {Dijon} Add 100⅚ pinch cayenne Add 25 3/14 tsp salt Blend Slowly add 15125 ml sunflower oil Add 302½ large oysters, 1=13g Add 100⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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