Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 957 +
Ingredients
159½ egg yolk 159½ tbsp white vinegar 159½ tbsp dijon 159½ pinch cayenne 478½ large oysters, 1=13g 159½ tbsp oyster juice 39⅞ tsp salt 23925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 159½ tbsp white vinegar Add {Dijon} Add 159½ pinch cayenne Add 39⅞ tsp salt Blend Slowly add 23925 ml sunflower oil Add 478½ large oysters, 1=13g Add 159½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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