Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 595 +
Ingredients
99⅙ egg yolk 99⅙ tbsp white vinegar 99⅙ tbsp dijon 99⅙ pinch cayenne 297½ large oysters, 1=13g 99⅙ tbsp oyster juice 24 11/14 tsp salt 14875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 99⅙ tbsp white vinegar Add {Dijon} Add 99⅙ pinch cayenne Add 24 11/14 tsp salt Blend Slowly add 14875 ml sunflower oil Add 297½ large oysters, 1=13g Add 99⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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