Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1118 +
Ingredients
186⅓ egg yolk 186⅓ tbsp white vinegar 186⅓ tbsp dijon 186⅓ pinch cayenne 559 large oysters, 1=13g 186⅓ tbsp oyster juice 46 7/12 tsp salt 27950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 186⅓ tbsp white vinegar Add {Dijon} Add 186⅓ pinch cayenne Add 46 7/12 tsp salt Blend Slowly add 27950 ml sunflower oil Add 559 large oysters, 1=13g Add 186⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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