Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 853 +
Ingredients
142⅙ egg yolk 142⅙ tbsp white vinegar 142⅙ tbsp dijon 142⅙ pinch cayenne 426½ large oysters, 1=13g 142⅙ tbsp oyster juice 35 7/13 tsp salt 21325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 142⅙ tbsp white vinegar Add {Dijon} Add 142⅙ pinch cayenne Add 35 7/13 tsp salt Blend Slowly add 21325 ml sunflower oil Add 426½ large oysters, 1=13g Add 142⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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