Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 833 +
Ingredients
138⅚ egg yolk 138⅚ tbsp white vinegar 138⅚ tbsp dijon 138⅚ pinch cayenne 416½ large oysters, 1=13g 138⅚ tbsp oyster juice 34 5/7 tsp salt 20825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 138⅚ tbsp white vinegar Add {Dijon} Add 138⅚ pinch cayenne Add 34 5/7 tsp salt Blend Slowly add 20825 ml sunflower oil Add 416½ large oysters, 1=13g Add 138⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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