Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 887 +
Ingredients
147⅚ egg yolk 147⅚ tbsp white vinegar 147⅚ tbsp dijon 147⅚ pinch cayenne 443½ large oysters, 1=13g 147⅚ tbsp oyster juice 36 15/16 tsp salt 22175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 147⅚ tbsp white vinegar Add {Dijon} Add 147⅚ pinch cayenne Add 36 15/16 tsp salt Blend Slowly add 22175 ml sunflower oil Add 443½ large oysters, 1=13g Add 147⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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