Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 634 +
Ingredients
105⅔ egg yolk 105⅔ tbsp white vinegar 105⅔ tbsp dijon 105⅔ pinch cayenne 317 large oysters, 1=13g 105⅔ tbsp oyster juice 26 5/12 tsp salt 15850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 105⅔ tbsp white vinegar Add {Dijon} Add 105⅔ pinch cayenne Add 26 5/12 tsp salt Blend Slowly add 15850 ml sunflower oil Add 317 large oysters, 1=13g Add 105⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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