Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1078 +
Ingredients
179⅔ egg yolk 179⅔ tbsp white vinegar 179⅔ tbsp dijon 179⅔ pinch cayenne 539 large oysters, 1=13g 179⅔ tbsp oyster juice 44 11/12 tsp salt 26950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 179⅔ tbsp white vinegar Add {Dijon} Add 179⅔ pinch cayenne Add 44 11/12 tsp salt Blend Slowly add 26950 ml sunflower oil Add 539 large oysters, 1=13g Add 179⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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