Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 599 +
Ingredients
99⅚ egg yolk 99⅚ tbsp white vinegar 99⅚ tbsp dijon 99⅚ pinch cayenne 299½ large oysters, 1=13g 99⅚ tbsp oyster juice 24 15/16 tsp salt 14975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 99⅚ tbsp white vinegar Add {Dijon} Add 99⅚ pinch cayenne Add 24 15/16 tsp salt Blend Slowly add 14975 ml sunflower oil Add 299½ large oysters, 1=13g Add 99⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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