Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 596 +
Ingredients
99⅓ egg yolk 99⅓ tbsp white vinegar 99⅓ tbsp dijon 99⅓ pinch cayenne 298 large oysters, 1=13g 99⅓ tbsp oyster juice 24⅚ tsp salt 14900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 99⅓ tbsp white vinegar Add {Dijon} Add 99⅓ pinch cayenne Add 24⅚ tsp salt Blend Slowly add 14900 ml sunflower oil Add 298 large oysters, 1=13g Add 99⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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