Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 807 +
Ingredients
134½ egg yolk 134½ tbsp white vinegar 134½ tbsp dijon 134½ pinch cayenne 403½ large oysters, 1=13g 134½ tbsp oyster juice 33⅝ tsp salt 20175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 134½ tbsp white vinegar Add {Dijon} Add 134½ pinch cayenne Add 33⅝ tsp salt Blend Slowly add 20175 ml sunflower oil Add 403½ large oysters, 1=13g Add 134½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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