Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 631 +
Ingredients
105⅙ egg yolk 105⅙ tbsp white vinegar 105⅙ tbsp dijon 105⅙ pinch cayenne 315½ large oysters, 1=13g 105⅙ tbsp oyster juice 26 2/7 tsp salt 15775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 105⅙ tbsp white vinegar Add {Dijon} Add 105⅙ pinch cayenne Add 26 2/7 tsp salt Blend Slowly add 15775 ml sunflower oil Add 315½ large oysters, 1=13g Add 105⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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