Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 865 +
Ingredients
144⅙ egg yolk 144⅙ tbsp white vinegar 144⅙ tbsp dijon 144⅙ pinch cayenne 432½ large oysters, 1=13g 144⅙ tbsp oyster juice 36 1/16 tsp salt 21625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 144⅙ tbsp white vinegar Add {Dijon} Add 144⅙ pinch cayenne Add 36 1/16 tsp salt Blend Slowly add 21625 ml sunflower oil Add 432½ large oysters, 1=13g Add 144⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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