Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 981 +
Ingredients
163½ egg yolk 163½ tbsp white vinegar 163½ tbsp dijon 163½ pinch cayenne 490½ large oysters, 1=13g 163½ tbsp oyster juice 40⅞ tsp salt 24525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 163½ tbsp white vinegar Add {Dijon} Add 163½ pinch cayenne Add 40⅞ tsp salt Blend Slowly add 24525 ml sunflower oil Add 490½ large oysters, 1=13g Add 163½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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