Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 773 +
Ingredients
128⅚ egg yolk 128⅚ tbsp white vinegar 128⅚ tbsp dijon 128⅚ pinch cayenne 386½ large oysters, 1=13g 128⅚ tbsp oyster juice 32 3/14 tsp salt 19325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 128⅚ tbsp white vinegar Add {Dijon} Add 128⅚ pinch cayenne Add 32 3/14 tsp salt Blend Slowly add 19325 ml sunflower oil Add 386½ large oysters, 1=13g Add 128⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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