Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 898 +
Ingredients
149⅔ egg yolk 149⅔ tbsp white vinegar 149⅔ tbsp dijon 149⅔ pinch cayenne 449 large oysters, 1=13g 149⅔ tbsp oyster juice 37 5/12 tsp salt 22450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 149⅔ tbsp white vinegar Add {Dijon} Add 149⅔ pinch cayenne Add 37 5/12 tsp salt Blend Slowly add 22450 ml sunflower oil Add 449 large oysters, 1=13g Add 149⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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