Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 929 +
Ingredients
154⅚ egg yolk 154⅚ tbsp white vinegar 154⅚ tbsp dijon 154⅚ pinch cayenne 464½ large oysters, 1=13g 154⅚ tbsp oyster juice 38 5/7 tsp salt 23225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 154⅚ tbsp white vinegar Add {Dijon} Add 154⅚ pinch cayenne Add 38 5/7 tsp salt Blend Slowly add 23225 ml sunflower oil Add 464½ large oysters, 1=13g Add 154⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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