Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 689 +
Ingredients
114⅚ egg yolk 114⅚ tbsp white vinegar 114⅚ tbsp dijon 114⅚ pinch cayenne 344½ large oysters, 1=13g 114⅚ tbsp oyster juice 28 5/7 tsp salt 17225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 114⅚ tbsp white vinegar Add {Dijon} Add 114⅚ pinch cayenne Add 28 5/7 tsp salt Blend Slowly add 17225 ml sunflower oil Add 344½ large oysters, 1=13g Add 114⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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