Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 821 +
Ingredients
136⅚ egg yolk 136⅚ tbsp white vinegar 136⅚ tbsp dijon 136⅚ pinch cayenne 410½ large oysters, 1=13g 136⅚ tbsp oyster juice 34 3/14 tsp salt 20525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 136⅚ tbsp white vinegar Add {Dijon} Add 136⅚ pinch cayenne Add 34 3/14 tsp salt Blend Slowly add 20525 ml sunflower oil Add 410½ large oysters, 1=13g Add 136⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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