Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 701 +
Ingredients
116⅚ egg yolk 116⅚ tbsp white vinegar 116⅚ tbsp dijon 116⅚ pinch cayenne 350½ large oysters, 1=13g 116⅚ tbsp oyster juice 29 3/14 tsp salt 17525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 116⅚ tbsp white vinegar Add {Dijon} Add 116⅚ pinch cayenne Add 29 3/14 tsp salt Blend Slowly add 17525 ml sunflower oil Add 350½ large oysters, 1=13g Add 116⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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