Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 885 +
Ingredients
147½ egg yolk 147½ tbsp white vinegar 147½ tbsp dijon 147½ pinch cayenne 442½ large oysters, 1=13g 147½ tbsp oyster juice 36⅞ tsp salt 22125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 147½ tbsp white vinegar Add {Dijon} Add 147½ pinch cayenne Add 36⅞ tsp salt Blend Slowly add 22125 ml sunflower oil Add 442½ large oysters, 1=13g Add 147½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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