Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 597 +
Ingredients
99½ egg yolk 99½ tbsp white vinegar 99½ tbsp dijon 99½ pinch cayenne 298½ large oysters, 1=13g 99½ tbsp oyster juice 24⅞ tsp salt 14925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 99½ tbsp white vinegar Add {Dijon} Add 99½ pinch cayenne Add 24⅞ tsp salt Blend Slowly add 14925 ml sunflower oil Add 298½ large oysters, 1=13g Add 99½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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