Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 594 +
Ingredients
99 egg yolk 99 tbsp white vinegar 99 tbsp dijon 99 pinch cayenne 297 large oysters, 1=13g 99 tbsp oyster juice 24¾ tsp salt 14850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 99 tbsp white vinegar Add {Dijon} Add 99 pinch cayenne Add 24¾ tsp salt Blend Slowly add 14850 ml sunflower oil Add 297 large oysters, 1=13g Add 99 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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