Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 637 +
Ingredients
106⅙ egg yolk 106⅙ tbsp white vinegar 106⅙ tbsp dijon 106⅙ pinch cayenne 318½ large oysters, 1=13g 106⅙ tbsp oyster juice 26 7/13 tsp salt 15925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 106⅙ tbsp white vinegar Add {Dijon} Add 106⅙ pinch cayenne Add 26 7/13 tsp salt Blend Slowly add 15925 ml sunflower oil Add 318½ large oysters, 1=13g Add 106⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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