Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 983 +
Ingredients
163⅚ egg yolk 163⅚ tbsp white vinegar 163⅚ tbsp dijon 163⅚ pinch cayenne 491½ large oysters, 1=13g 163⅚ tbsp oyster juice 40 15/16 tsp salt 24575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 163⅚ tbsp white vinegar Add {Dijon} Add 163⅚ pinch cayenne Add 40 15/16 tsp salt Blend Slowly add 24575 ml sunflower oil Add 491½ large oysters, 1=13g Add 163⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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