Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 843 +
Ingredients
140½ egg yolk 140½ tbsp white vinegar 140½ tbsp dijon 140½ pinch cayenne 421½ large oysters, 1=13g 140½ tbsp oyster juice 35⅛ tsp salt 21075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 140½ tbsp white vinegar Add {Dijon} Add 140½ pinch cayenne Add 35⅛ tsp salt Blend Slowly add 21075 ml sunflower oil Add 421½ large oysters, 1=13g Add 140½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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