Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 819 +
Ingredients
136½ egg yolk 136½ tbsp white vinegar 136½ tbsp dijon 136½ pinch cayenne 409½ large oysters, 1=13g 136½ tbsp oyster juice 34⅛ tsp salt 20475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 136½ tbsp white vinegar Add {Dijon} Add 136½ pinch cayenne Add 34⅛ tsp salt Blend Slowly add 20475 ml sunflower oil Add 409½ large oysters, 1=13g Add 136½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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