Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 905 +
Ingredients
150⅚ egg yolk 150⅚ tbsp white vinegar 150⅚ tbsp dijon 150⅚ pinch cayenne 452½ large oysters, 1=13g 150⅚ tbsp oyster juice 37 5/7 tsp salt 22625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 150⅚ tbsp white vinegar Add {Dijon} Add 150⅚ pinch cayenne Add 37 5/7 tsp salt Blend Slowly add 22625 ml sunflower oil Add 452½ large oysters, 1=13g Add 150⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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