Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 778 +
Ingredients
129⅔ egg yolk 129⅔ tbsp white vinegar 129⅔ tbsp dijon 129⅔ pinch cayenne 389 large oysters, 1=13g 129⅔ tbsp oyster juice 32 5/12 tsp salt 19450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 129⅔ tbsp white vinegar Add {Dijon} Add 129⅔ pinch cayenne Add 32 5/12 tsp salt Blend Slowly add 19450 ml sunflower oil Add 389 large oysters, 1=13g Add 129⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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