Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 809 +
Ingredients
134⅚ egg yolk 134⅚ tbsp white vinegar 134⅚ tbsp dijon 134⅚ pinch cayenne 404½ large oysters, 1=13g 134⅚ tbsp oyster juice 33 5/7 tsp salt 20225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 134⅚ tbsp white vinegar Add {Dijon} Add 134⅚ pinch cayenne Add 33 5/7 tsp salt Blend Slowly add 20225 ml sunflower oil Add 404½ large oysters, 1=13g Add 134⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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