Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 893 +
Ingredients
148⅚ egg yolk 148⅚ tbsp white vinegar 148⅚ tbsp dijon 148⅚ pinch cayenne 446½ large oysters, 1=13g 148⅚ tbsp oyster juice 37 3/14 tsp salt 22325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 148⅚ tbsp white vinegar Add {Dijon} Add 148⅚ pinch cayenne Add 37 3/14 tsp salt Blend Slowly add 22325 ml sunflower oil Add 446½ large oysters, 1=13g Add 148⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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