Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 713 +
Ingredients
118⅚ egg yolk 118⅚ tbsp white vinegar 118⅚ tbsp dijon 118⅚ pinch cayenne 356½ large oysters, 1=13g 118⅚ tbsp oyster juice 29 5/7 tsp salt 17825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 118⅚ tbsp white vinegar Add {Dijon} Add 118⅚ pinch cayenne Add 29 5/7 tsp salt Blend Slowly add 17825 ml sunflower oil Add 356½ large oysters, 1=13g Add 118⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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