Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 921 +
Ingredients
153½ egg yolk 153½ tbsp white vinegar 153½ tbsp dijon 153½ pinch cayenne 460½ large oysters, 1=13g 153½ tbsp oyster juice 38⅜ tsp salt 23025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 153½ tbsp white vinegar Add {Dijon} Add 153½ pinch cayenne Add 38⅜ tsp salt Blend Slowly add 23025 ml sunflower oil Add 460½ large oysters, 1=13g Add 153½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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