Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 947 +
Ingredients
157⅚ egg yolk 157⅚ tbsp white vinegar 157⅚ tbsp dijon 157⅚ pinch cayenne 473½ large oysters, 1=13g 157⅚ tbsp oyster juice 39 6/13 tsp salt 23675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 157⅚ tbsp white vinegar Add {Dijon} Add 157⅚ pinch cayenne Add 39 6/13 tsp salt Blend Slowly add 23675 ml sunflower oil Add 473½ large oysters, 1=13g Add 157⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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