Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 859 +
Ingredients
143⅙ egg yolk 143⅙ tbsp white vinegar 143⅙ tbsp dijon 143⅙ pinch cayenne 429½ large oysters, 1=13g 143⅙ tbsp oyster juice 35 11/14 tsp salt 21475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 143⅙ tbsp white vinegar Add {Dijon} Add 143⅙ pinch cayenne Add 35 11/14 tsp salt Blend Slowly add 21475 ml sunflower oil Add 429½ large oysters, 1=13g Add 143⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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