Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 638 +
Ingredients
106⅓ egg yolk 106⅓ tbsp white vinegar 106⅓ tbsp dijon 106⅓ pinch cayenne 319 large oysters, 1=13g 106⅓ tbsp oyster juice 26 7/12 tsp salt 15950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 106⅓ tbsp white vinegar Add {Dijon} Add 106⅓ pinch cayenne Add 26 7/12 tsp salt Blend Slowly add 15950 ml sunflower oil Add 319 large oysters, 1=13g Add 106⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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