Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 965 +
Ingredients
160⅚ egg yolk 160⅚ tbsp white vinegar 160⅚ tbsp dijon 160⅚ pinch cayenne 482½ large oysters, 1=13g 160⅚ tbsp oyster juice 40 3/14 tsp salt 24125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 160⅚ tbsp white vinegar Add {Dijon} Add 160⅚ pinch cayenne Add 40 3/14 tsp salt Blend Slowly add 24125 ml sunflower oil Add 482½ large oysters, 1=13g Add 160⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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