Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 747 +
Ingredients
124½ egg yolk 124½ tbsp white vinegar 124½ tbsp dijon 124½ pinch cayenne 373½ large oysters, 1=13g 124½ tbsp oyster juice 31⅛ tsp salt 18675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 124½ tbsp white vinegar Add {Dijon} Add 124½ pinch cayenne Add 31⅛ tsp salt Blend Slowly add 18675 ml sunflower oil Add 373½ large oysters, 1=13g Add 124½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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