Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 579 +
Ingredients
96½ egg yolk 96½ tbsp white vinegar 96½ tbsp dijon 96½ pinch cayenne 289½ large oysters, 1=13g 96½ tbsp oyster juice 24⅛ tsp salt 14475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 96½ tbsp white vinegar Add {Dijon} Add 96½ pinch cayenne Add 24⅛ tsp salt Blend Slowly add 14475 ml sunflower oil Add 289½ large oysters, 1=13g Add 96½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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