Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 855 +
Ingredients
142½ egg yolk 142½ tbsp white vinegar 142½ tbsp dijon 142½ pinch cayenne 427½ large oysters, 1=13g 142½ tbsp oyster juice 35⅝ tsp salt 21375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 142½ tbsp white vinegar Add {Dijon} Add 142½ pinch cayenne Add 35⅝ tsp salt Blend Slowly add 21375 ml sunflower oil Add 427½ large oysters, 1=13g Add 142½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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