Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 897 +
Ingredients
149½ egg yolk 149½ tbsp white vinegar 149½ tbsp dijon 149½ pinch cayenne 448½ large oysters, 1=13g 149½ tbsp oyster juice 37⅜ tsp salt 22425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 149½ tbsp white vinegar Add {Dijon} Add 149½ pinch cayenne Add 37⅜ tsp salt Blend Slowly add 22425 ml sunflower oil Add 448½ large oysters, 1=13g Add 149½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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