Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 854 +
Ingredients
142⅓ egg yolk 142⅓ tbsp white vinegar 142⅓ tbsp dijon 142⅓ pinch cayenne 427 large oysters, 1=13g 142⅓ tbsp oyster juice 35 7/12 tsp salt 21350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 142⅓ tbsp white vinegar Add {Dijon} Add 142⅓ pinch cayenne Add 35 7/12 tsp salt Blend Slowly add 21350 ml sunflower oil Add 427 large oysters, 1=13g Add 142⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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