Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 877 +
Ingredients
146⅙ egg yolk 146⅙ tbsp white vinegar 146⅙ tbsp dijon 146⅙ pinch cayenne 438½ large oysters, 1=13g 146⅙ tbsp oyster juice 36 7/13 tsp salt 21925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 146⅙ tbsp white vinegar Add {Dijon} Add 146⅙ pinch cayenne Add 36 7/13 tsp salt Blend Slowly add 21925 ml sunflower oil Add 438½ large oysters, 1=13g Add 146⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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