Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 590 +
Ingredients
98⅓ egg yolk 98⅓ tbsp white vinegar 98⅓ tbsp dijon 98⅓ pinch cayenne 295 large oysters, 1=13g 98⅓ tbsp oyster juice 24 7/12 tsp salt 14750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 98⅓ tbsp white vinegar Add {Dijon} Add 98⅓ pinch cayenne Add 24 7/12 tsp salt Blend Slowly add 14750 ml sunflower oil Add 295 large oysters, 1=13g Add 98⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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