Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 917 +
Ingredients
152⅚ egg yolk 152⅚ tbsp white vinegar 152⅚ tbsp dijon 152⅚ pinch cayenne 458½ large oysters, 1=13g 152⅚ tbsp oyster juice 38 3/14 tsp salt 22925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 152⅚ tbsp white vinegar Add {Dijon} Add 152⅚ pinch cayenne Add 38 3/14 tsp salt Blend Slowly add 22925 ml sunflower oil Add 458½ large oysters, 1=13g Add 152⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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