Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 658 +
Ingredients
109⅔ egg yolk 109⅔ tbsp white vinegar 109⅔ tbsp dijon 109⅔ pinch cayenne 329 large oysters, 1=13g 109⅔ tbsp oyster juice 27 5/12 tsp salt 16450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 109⅔ tbsp white vinegar Add {Dijon} Add 109⅔ pinch cayenne Add 27 5/12 tsp salt Blend Slowly add 16450 ml sunflower oil Add 329 large oysters, 1=13g Add 109⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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