Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 641 +
Ingredients
106⅚ egg yolk 106⅚ tbsp white vinegar 106⅚ tbsp dijon 106⅚ pinch cayenne 320½ large oysters, 1=13g 106⅚ tbsp oyster juice 26 5/7 tsp salt 16025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 106⅚ tbsp white vinegar Add {Dijon} Add 106⅚ pinch cayenne Add 26 5/7 tsp salt Blend Slowly add 16025 ml sunflower oil Add 320½ large oysters, 1=13g Add 106⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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