Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 989 +
Ingredients
164⅚ egg yolk 164⅚ tbsp white vinegar 164⅚ tbsp dijon 164⅚ pinch cayenne 494½ large oysters, 1=13g 164⅚ tbsp oyster juice 41 3/14 tsp salt 24725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 164⅚ tbsp white vinegar Add {Dijon} Add 164⅚ pinch cayenne Add 41 3/14 tsp salt Blend Slowly add 24725 ml sunflower oil Add 494½ large oysters, 1=13g Add 164⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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