Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 617 +
Ingredients
102⅚ egg yolk 102⅚ tbsp white vinegar 102⅚ tbsp dijon 102⅚ pinch cayenne 308½ large oysters, 1=13g 102⅚ tbsp oyster juice 25 5/7 tsp salt 15425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 102⅚ tbsp white vinegar Add {Dijon} Add 102⅚ pinch cayenne Add 25 5/7 tsp salt Blend Slowly add 15425 ml sunflower oil Add 308½ large oysters, 1=13g Add 102⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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