Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 723 +
Ingredients
120½ egg yolk 120½ tbsp white vinegar 120½ tbsp dijon 120½ pinch cayenne 361½ large oysters, 1=13g 120½ tbsp oyster juice 30⅛ tsp salt 18075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 120½ tbsp white vinegar Add {Dijon} Add 120½ pinch cayenne Add 30⅛ tsp salt Blend Slowly add 18075 ml sunflower oil Add 361½ large oysters, 1=13g Add 120½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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