Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 604 +
Ingredients
100⅔ egg yolk 100⅔ tbsp white vinegar 100⅔ tbsp dijon 100⅔ pinch cayenne 302 large oysters, 1=13g 100⅔ tbsp oyster juice 25⅙ tsp salt 15100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 100⅔ tbsp white vinegar Add {Dijon} Add 100⅔ pinch cayenne Add 25⅙ tsp salt Blend Slowly add 15100 ml sunflower oil Add 302 large oysters, 1=13g Add 100⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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