Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 779 +
Ingredients
129⅚ egg yolk 129⅚ tbsp white vinegar 129⅚ tbsp dijon 129⅚ pinch cayenne 389½ large oysters, 1=13g 129⅚ tbsp oyster juice 32 6/13 tsp salt 19475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 129⅚ tbsp white vinegar Add {Dijon} Add 129⅚ pinch cayenne Add 32 6/13 tsp salt Blend Slowly add 19475 ml sunflower oil Add 389½ large oysters, 1=13g Add 129⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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