Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 886 +
Ingredients
147⅔ egg yolk 147⅔ tbsp white vinegar 147⅔ tbsp dijon 147⅔ pinch cayenne 443 large oysters, 1=13g 147⅔ tbsp oyster juice 36 11/12 tsp salt 22150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 147⅔ tbsp white vinegar Add {Dijon} Add 147⅔ pinch cayenne Add 36 11/12 tsp salt Blend Slowly add 22150 ml sunflower oil Add 443 large oysters, 1=13g Add 147⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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