Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 645 +
Ingredients
107½ egg yolk 107½ tbsp white vinegar 107½ tbsp dijon 107½ pinch cayenne 322½ large oysters, 1=13g 107½ tbsp oyster juice 26⅞ tsp salt 16125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 107½ tbsp white vinegar Add {Dijon} Add 107½ pinch cayenne Add 26⅞ tsp salt Blend Slowly add 16125 ml sunflower oil Add 322½ large oysters, 1=13g Add 107½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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