Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 665 +
Ingredients
110⅚ egg yolk 110⅚ tbsp white vinegar 110⅚ tbsp dijon 110⅚ pinch cayenne 332½ large oysters, 1=13g 110⅚ tbsp oyster juice 27 5/7 tsp salt 16625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 110⅚ tbsp white vinegar Add {Dijon} Add 110⅚ pinch cayenne Add 27 5/7 tsp salt Blend Slowly add 16625 ml sunflower oil Add 332½ large oysters, 1=13g Add 110⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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