Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 899 +
Ingredients
149⅚ egg yolk 149⅚ tbsp white vinegar 149⅚ tbsp dijon 149⅚ pinch cayenne 449½ large oysters, 1=13g 149⅚ tbsp oyster juice 37 6/13 tsp salt 22475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 149⅚ tbsp white vinegar Add {Dijon} Add 149⅚ pinch cayenne Add 37 6/13 tsp salt Blend Slowly add 22475 ml sunflower oil Add 449½ large oysters, 1=13g Add 149⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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