Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 955 +
Ingredients
159⅙ egg yolk 159⅙ tbsp white vinegar 159⅙ tbsp dijon 159⅙ pinch cayenne 477½ large oysters, 1=13g 159⅙ tbsp oyster juice 39 11/14 tsp salt 23875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 159⅙ tbsp white vinegar Add {Dijon} Add 159⅙ pinch cayenne Add 39 11/14 tsp salt Blend Slowly add 23875 ml sunflower oil Add 477½ large oysters, 1=13g Add 159⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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