Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 827 +
Ingredients
137⅚ egg yolk 137⅚ tbsp white vinegar 137⅚ tbsp dijon 137⅚ pinch cayenne 413½ large oysters, 1=13g 137⅚ tbsp oyster juice 34 6/13 tsp salt 20675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 137⅚ tbsp white vinegar Add {Dijon} Add 137⅚ pinch cayenne Add 34 6/13 tsp salt Blend Slowly add 20675 ml sunflower oil Add 413½ large oysters, 1=13g Add 137⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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