Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 653 +
Ingredients
108⅚ egg yolk 108⅚ tbsp white vinegar 108⅚ tbsp dijon 108⅚ pinch cayenne 326½ large oysters, 1=13g 108⅚ tbsp oyster juice 27 3/14 tsp salt 16325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 108⅚ tbsp white vinegar Add {Dijon} Add 108⅚ pinch cayenne Add 27 3/14 tsp salt Blend Slowly add 16325 ml sunflower oil Add 326½ large oysters, 1=13g Add 108⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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