Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 749 +
Ingredients
124⅚ egg yolk 124⅚ tbsp white vinegar 124⅚ tbsp dijon 124⅚ pinch cayenne 374½ large oysters, 1=13g 124⅚ tbsp oyster juice 31 3/14 tsp salt 18725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 124⅚ tbsp white vinegar Add {Dijon} Add 124⅚ pinch cayenne Add 31 3/14 tsp salt Blend Slowly add 18725 ml sunflower oil Add 374½ large oysters, 1=13g Add 124⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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