Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 581 +
Ingredients
96⅚ egg yolk 96⅚ tbsp white vinegar 96⅚ tbsp dijon 96⅚ pinch cayenne 290½ large oysters, 1=13g 96⅚ tbsp oyster juice 24 3/14 tsp salt 14525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 96⅚ tbsp white vinegar Add {Dijon} Add 96⅚ pinch cayenne Add 24 3/14 tsp salt Blend Slowly add 14525 ml sunflower oil Add 290½ large oysters, 1=13g Add 96⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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