Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 923 +
Ingredients
153⅚ egg yolk 153⅚ tbsp white vinegar 153⅚ tbsp dijon 153⅚ pinch cayenne 461½ large oysters, 1=13g 153⅚ tbsp oyster juice 38 6/13 tsp salt 23075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 153⅚ tbsp white vinegar Add {Dijon} Add 153⅚ pinch cayenne Add 38 6/13 tsp salt Blend Slowly add 23075 ml sunflower oil Add 461½ large oysters, 1=13g Add 153⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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