Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1014 +
Ingredients
169 egg yolk 169 tbsp white vinegar 169 tbsp dijon 169 pinch cayenne 507 large oysters, 1=13g 169 tbsp oyster juice 42¼ tsp salt 25350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 169 tbsp white vinegar Add {Dijon} Add 169 pinch cayenne Add 42¼ tsp salt Blend Slowly add 25350 ml sunflower oil Add 507 large oysters, 1=13g Add 169 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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