Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 941 +
Ingredients
156⅚ egg yolk 156⅚ tbsp white vinegar 156⅚ tbsp dijon 156⅚ pinch cayenne 470½ large oysters, 1=13g 156⅚ tbsp oyster juice 39 3/14 tsp salt 23525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 156⅚ tbsp white vinegar Add {Dijon} Add 156⅚ pinch cayenne Add 39 3/14 tsp salt Blend Slowly add 23525 ml sunflower oil Add 470½ large oysters, 1=13g Add 156⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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