Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 896 +
Ingredients
149⅓ egg yolk 149⅓ tbsp white vinegar 149⅓ tbsp dijon 149⅓ pinch cayenne 448 large oysters, 1=13g 149⅓ tbsp oyster juice 37⅓ tsp salt 22400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 149⅓ tbsp white vinegar Add {Dijon} Add 149⅓ pinch cayenne Add 37⅓ tsp salt Blend Slowly add 22400 ml sunflower oil Add 448 large oysters, 1=13g Add 149⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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