Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 889 +
Ingredients
148⅙ egg yolk 148⅙ tbsp white vinegar 148⅙ tbsp dijon 148⅙ pinch cayenne 444½ large oysters, 1=13g 148⅙ tbsp oyster juice 37 1/16 tsp salt 22225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 148⅙ tbsp white vinegar Add {Dijon} Add 148⅙ pinch cayenne Add 37 1/16 tsp salt Blend Slowly add 22225 ml sunflower oil Add 444½ large oysters, 1=13g Add 148⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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