Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 861 +
Ingredients
143½ egg yolk 143½ tbsp white vinegar 143½ tbsp dijon 143½ pinch cayenne 430½ large oysters, 1=13g 143½ tbsp oyster juice 35⅞ tsp salt 21525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 143½ tbsp white vinegar Add {Dijon} Add 143½ pinch cayenne Add 35⅞ tsp salt Blend Slowly add 21525 ml sunflower oil Add 430½ large oysters, 1=13g Add 143½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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