Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 803 +
Ingredients
133⅚ egg yolk 133⅚ tbsp white vinegar 133⅚ tbsp dijon 133⅚ pinch cayenne 401½ large oysters, 1=13g 133⅚ tbsp oyster juice 33 6/13 tsp salt 20075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 133⅚ tbsp white vinegar Add {Dijon} Add 133⅚ pinch cayenne Add 33 6/13 tsp salt Blend Slowly add 20075 ml sunflower oil Add 401½ large oysters, 1=13g Add 133⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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