Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 769 +
Ingredients
128⅙ egg yolk 128⅙ tbsp white vinegar 128⅙ tbsp dijon 128⅙ pinch cayenne 384½ large oysters, 1=13g 128⅙ tbsp oyster juice 32 1/16 tsp salt 19225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 128⅙ tbsp white vinegar Add {Dijon} Add 128⅙ pinch cayenne Add 32 1/16 tsp salt Blend Slowly add 19225 ml sunflower oil Add 384½ large oysters, 1=13g Add 128⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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