Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 961 +
Ingredients
160⅙ egg yolk 160⅙ tbsp white vinegar 160⅙ tbsp dijon 160⅙ pinch cayenne 480½ large oysters, 1=13g 160⅙ tbsp oyster juice 40 1/16 tsp salt 24025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 160⅙ tbsp white vinegar Add {Dijon} Add 160⅙ pinch cayenne Add 40 1/16 tsp salt Blend Slowly add 24025 ml sunflower oil Add 480½ large oysters, 1=13g Add 160⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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