Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 867 +
Ingredients
144½ egg yolk 144½ tbsp white vinegar 144½ tbsp dijon 144½ pinch cayenne 433½ large oysters, 1=13g 144½ tbsp oyster juice 36⅛ tsp salt 21675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 144½ tbsp white vinegar Add {Dijon} Add 144½ pinch cayenne Add 36⅛ tsp salt Blend Slowly add 21675 ml sunflower oil Add 433½ large oysters, 1=13g Add 144½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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