Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1018 +
Ingredients
169⅔ egg yolk 169⅔ tbsp white vinegar 169⅔ tbsp dijon 169⅔ pinch cayenne 509 large oysters, 1=13g 169⅔ tbsp oyster juice 42 5/12 tsp salt 25450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 169⅔ tbsp white vinegar Add {Dijon} Add 169⅔ pinch cayenne Add 42 5/12 tsp salt Blend Slowly add 25450 ml sunflower oil Add 509 large oysters, 1=13g Add 169⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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