Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 959 +
Ingredients
159⅚ egg yolk 159⅚ tbsp white vinegar 159⅚ tbsp dijon 159⅚ pinch cayenne 479½ large oysters, 1=13g 159⅚ tbsp oyster juice 39 15/16 tsp salt 23975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 159⅚ tbsp white vinegar Add {Dijon} Add 159⅚ pinch cayenne Add 39 15/16 tsp salt Blend Slowly add 23975 ml sunflower oil Add 479½ large oysters, 1=13g Add 159⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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