Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 719 +
Ingredients
119⅚ egg yolk 119⅚ tbsp white vinegar 119⅚ tbsp dijon 119⅚ pinch cayenne 359½ large oysters, 1=13g 119⅚ tbsp oyster juice 29 15/16 tsp salt 17975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 119⅚ tbsp white vinegar Add {Dijon} Add 119⅚ pinch cayenne Add 29 15/16 tsp salt Blend Slowly add 17975 ml sunflower oil Add 359½ large oysters, 1=13g Add 119⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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