Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 741 +
Ingredients
123½ egg yolk 123½ tbsp white vinegar 123½ tbsp dijon 123½ pinch cayenne 370½ large oysters, 1=13g 123½ tbsp oyster juice 30⅞ tsp salt 18525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 123½ tbsp white vinegar Add {Dijon} Add 123½ pinch cayenne Add 30⅞ tsp salt Blend Slowly add 18525 ml sunflower oil Add 370½ large oysters, 1=13g Add 123½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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