Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 845 +
Ingredients
140⅚ egg yolk 140⅚ tbsp white vinegar 140⅚ tbsp dijon 140⅚ pinch cayenne 422½ large oysters, 1=13g 140⅚ tbsp oyster juice 35 3/14 tsp salt 21125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 140⅚ tbsp white vinegar Add {Dijon} Add 140⅚ pinch cayenne Add 35 3/14 tsp salt Blend Slowly add 21125 ml sunflower oil Add 422½ large oysters, 1=13g Add 140⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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