Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 635 +
Ingredients
105⅚ egg yolk 105⅚ tbsp white vinegar 105⅚ tbsp dijon 105⅚ pinch cayenne 317½ large oysters, 1=13g 105⅚ tbsp oyster juice 26 6/13 tsp salt 15875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 105⅚ tbsp white vinegar Add {Dijon} Add 105⅚ pinch cayenne Add 26 6/13 tsp salt Blend Slowly add 15875 ml sunflower oil Add 317½ large oysters, 1=13g Add 105⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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