Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 601 +
Ingredients
100⅙ egg yolk 100⅙ tbsp white vinegar 100⅙ tbsp dijon 100⅙ pinch cayenne 300½ large oysters, 1=13g 100⅙ tbsp oyster juice 25 1/16 tsp salt 15025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 100⅙ tbsp white vinegar Add {Dijon} Add 100⅙ pinch cayenne Add 25 1/16 tsp salt Blend Slowly add 15025 ml sunflower oil Add 300½ large oysters, 1=13g Add 100⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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