Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 874 +
Ingredients
145⅔ egg yolk 145⅔ tbsp white vinegar 145⅔ tbsp dijon 145⅔ pinch cayenne 437 large oysters, 1=13g 145⅔ tbsp oyster juice 36 5/12 tsp salt 21850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 145⅔ tbsp white vinegar Add {Dijon} Add 145⅔ pinch cayenne Add 36 5/12 tsp salt Blend Slowly add 21850 ml sunflower oil Add 437 large oysters, 1=13g Add 145⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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