Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 806 +
Ingredients
134⅓ egg yolk 134⅓ tbsp white vinegar 134⅓ tbsp dijon 134⅓ pinch cayenne 403 large oysters, 1=13g 134⅓ tbsp oyster juice 33 7/12 tsp salt 20150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 134⅓ tbsp white vinegar Add {Dijon} Add 134⅓ pinch cayenne Add 33 7/12 tsp salt Blend Slowly add 20150 ml sunflower oil Add 403 large oysters, 1=13g Add 134⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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