Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1114 +
Ingredients
185⅔ egg yolk 185⅔ tbsp white vinegar 185⅔ tbsp dijon 185⅔ pinch cayenne 557 large oysters, 1=13g 185⅔ tbsp oyster juice 46 5/12 tsp salt 27850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 185⅔ tbsp white vinegar Add {Dijon} Add 185⅔ pinch cayenne Add 46 5/12 tsp salt Blend Slowly add 27850 ml sunflower oil Add 557 large oysters, 1=13g Add 185⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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