Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 586 +
Ingredients
97⅔ egg yolk 97⅔ tbsp white vinegar 97⅔ tbsp dijon 97⅔ pinch cayenne 293 large oysters, 1=13g 97⅔ tbsp oyster juice 24 5/12 tsp salt 14650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 97⅔ tbsp white vinegar Add {Dijon} Add 97⅔ pinch cayenne Add 24 5/12 tsp salt Blend Slowly add 14650 ml sunflower oil Add 293 large oysters, 1=13g Add 97⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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