Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 945 +
Ingredients
157½ egg yolk 157½ tbsp white vinegar 157½ tbsp dijon 157½ pinch cayenne 472½ large oysters, 1=13g 157½ tbsp oyster juice 39⅜ tsp salt 23625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 157½ tbsp white vinegar Add {Dijon} Add 157½ pinch cayenne Add 39⅜ tsp salt Blend Slowly add 23625 ml sunflower oil Add 472½ large oysters, 1=13g Add 157½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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