Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 875 +
Ingredients
145⅚ egg yolk 145⅚ tbsp white vinegar 145⅚ tbsp dijon 145⅚ pinch cayenne 437½ large oysters, 1=13g 145⅚ tbsp oyster juice 36 6/13 tsp salt 21875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 145⅚ tbsp white vinegar Add {Dijon} Add 145⅚ pinch cayenne Add 36 6/13 tsp salt Blend Slowly add 21875 ml sunflower oil Add 437½ large oysters, 1=13g Add 145⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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