Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 903 +
Ingredients
150½ egg yolk 150½ tbsp white vinegar 150½ tbsp dijon 150½ pinch cayenne 451½ large oysters, 1=13g 150½ tbsp oyster juice 37⅝ tsp salt 22575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 150½ tbsp white vinegar Add {Dijon} Add 150½ pinch cayenne Add 37⅝ tsp salt Blend Slowly add 22575 ml sunflower oil Add 451½ large oysters, 1=13g Add 150½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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