Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 602 +
Ingredients
100⅓ egg yolk 100⅓ tbsp white vinegar 100⅓ tbsp dijon 100⅓ pinch cayenne 301 large oysters, 1=13g 100⅓ tbsp oyster juice 25 1/12 tsp salt 15050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 100⅓ tbsp white vinegar Add {Dijon} Add 100⅓ pinch cayenne Add 25 1/12 tsp salt Blend Slowly add 15050 ml sunflower oil Add 301 large oysters, 1=13g Add 100⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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