Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 869 +
Ingredients
144⅚ egg yolk 144⅚ tbsp white vinegar 144⅚ tbsp dijon 144⅚ pinch cayenne 434½ large oysters, 1=13g 144⅚ tbsp oyster juice 36 3/14 tsp salt 21725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 144⅚ tbsp white vinegar Add {Dijon} Add 144⅚ pinch cayenne Add 36 3/14 tsp salt Blend Slowly add 21725 ml sunflower oil Add 434½ large oysters, 1=13g Add 144⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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