Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 878 +
Ingredients
146⅓ egg yolk 146⅓ tbsp white vinegar 146⅓ tbsp dijon 146⅓ pinch cayenne 439 large oysters, 1=13g 146⅓ tbsp oyster juice 36 7/12 tsp salt 21950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 146⅓ tbsp white vinegar Add {Dijon} Add 146⅓ pinch cayenne Add 36 7/12 tsp salt Blend Slowly add 21950 ml sunflower oil Add 439 large oysters, 1=13g Add 146⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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