Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 671 +
Ingredients
111⅚ egg yolk 111⅚ tbsp white vinegar 111⅚ tbsp dijon 111⅚ pinch cayenne 335½ large oysters, 1=13g 111⅚ tbsp oyster juice 27 15/16 tsp salt 16775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 111⅚ tbsp white vinegar Add {Dijon} Add 111⅚ pinch cayenne Add 27 15/16 tsp salt Blend Slowly add 16775 ml sunflower oil Add 335½ large oysters, 1=13g Add 111⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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