Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1058 +
Ingredients
176⅓ egg yolk 176⅓ tbsp white vinegar 176⅓ tbsp dijon 176⅓ pinch cayenne 529 large oysters, 1=13g 176⅓ tbsp oyster juice 44 1/12 tsp salt 26450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 176⅓ tbsp white vinegar Add {Dijon} Add 176⅓ pinch cayenne Add 44 1/12 tsp salt Blend Slowly add 26450 ml sunflower oil Add 529 large oysters, 1=13g Add 176⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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