Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 995 +
Ingredients
165⅚ egg yolk 165⅚ tbsp white vinegar 165⅚ tbsp dijon 165⅚ pinch cayenne 497½ large oysters, 1=13g 165⅚ tbsp oyster juice 41 6/13 tsp salt 24875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 165⅚ tbsp white vinegar Add {Dijon} Add 165⅚ pinch cayenne Add 41 6/13 tsp salt Blend Slowly add 24875 ml sunflower oil Add 497½ large oysters, 1=13g Add 165⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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