Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 636 +
Ingredients
106 egg yolk 106 tbsp white vinegar 106 tbsp dijon 106 pinch cayenne 318 large oysters, 1=13g 106 tbsp oyster juice 26½ tsp salt 15900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 106 tbsp white vinegar Add {Dijon} Add 106 pinch cayenne Add 26½ tsp salt Blend Slowly add 15900 ml sunflower oil Add 318 large oysters, 1=13g Add 106 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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