Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 831 +
Ingredients
138½ egg yolk 138½ tbsp white vinegar 138½ tbsp dijon 138½ pinch cayenne 415½ large oysters, 1=13g 138½ tbsp oyster juice 34⅝ tsp salt 20775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 138½ tbsp white vinegar Add {Dijon} Add 138½ pinch cayenne Add 34⅝ tsp salt Blend Slowly add 20775 ml sunflower oil Add 415½ large oysters, 1=13g Add 138½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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