Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 963 +
Ingredients
160½ egg yolk 160½ tbsp white vinegar 160½ tbsp dijon 160½ pinch cayenne 481½ large oysters, 1=13g 160½ tbsp oyster juice 40⅛ tsp salt 24075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 160½ tbsp white vinegar Add {Dijon} Add 160½ pinch cayenne Add 40⅛ tsp salt Blend Slowly add 24075 ml sunflower oil Add 481½ large oysters, 1=13g Add 160½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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