Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 954 +
Ingredients
159 egg yolk 159 tbsp white vinegar 159 tbsp dijon 159 pinch cayenne 477 large oysters, 1=13g 159 tbsp oyster juice 39¾ tsp salt 23850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 159 tbsp white vinegar Add {Dijon} Add 159 pinch cayenne Add 39¾ tsp salt Blend Slowly add 23850 ml sunflower oil Add 477 large oysters, 1=13g Add 159 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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