Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 598 +
Ingredients
99⅔ egg yolk 99⅔ tbsp white vinegar 99⅔ tbsp dijon 99⅔ pinch cayenne 299 large oysters, 1=13g 99⅔ tbsp oyster juice 24 11/12 tsp salt 14950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 99⅔ tbsp white vinegar Add {Dijon} Add 99⅔ pinch cayenne Add 24 11/12 tsp salt Blend Slowly add 14950 ml sunflower oil Add 299 large oysters, 1=13g Add 99⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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