Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 735 +
Ingredients
122½ egg yolk 122½ tbsp white vinegar 122½ tbsp dijon 122½ pinch cayenne 367½ large oysters, 1=13g 122½ tbsp oyster juice 30⅝ tsp salt 18375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 122½ tbsp white vinegar Add {Dijon} Add 122½ pinch cayenne Add 30⅝ tsp salt Blend Slowly add 18375 ml sunflower oil Add 367½ large oysters, 1=13g Add 122½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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