Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 591 +
Ingredients
98½ egg yolk 98½ tbsp white vinegar 98½ tbsp dijon 98½ pinch cayenne 295½ large oysters, 1=13g 98½ tbsp oyster juice 24⅝ tsp salt 14775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 98½ tbsp white vinegar Add {Dijon} Add 98½ pinch cayenne Add 24⅝ tsp salt Blend Slowly add 14775 ml sunflower oil Add 295½ large oysters, 1=13g Add 98½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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