Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1022 +
Ingredients
170⅓ egg yolk 170⅓ tbsp white vinegar 170⅓ tbsp dijon 170⅓ pinch cayenne 511 large oysters, 1=13g 170⅓ tbsp oyster juice 42 7/12 tsp salt 25550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 170⅓ tbsp white vinegar Add {Dijon} Add 170⅓ pinch cayenne Add 42 7/12 tsp salt Blend Slowly add 25550 ml sunflower oil Add 511 large oysters, 1=13g Add 170⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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