Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 946 +
Ingredients
157⅔ egg yolk 157⅔ tbsp white vinegar 157⅔ tbsp dijon 157⅔ pinch cayenne 473 large oysters, 1=13g 157⅔ tbsp oyster juice 39 5/12 tsp salt 23650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 157⅔ tbsp white vinegar Add {Dijon} Add 157⅔ pinch cayenne Add 39 5/12 tsp salt Blend Slowly add 23650 ml sunflower oil Add 473 large oysters, 1=13g Add 157⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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