Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 956 +
Ingredients
159⅓ egg yolk 159⅓ tbsp white vinegar 159⅓ tbsp dijon 159⅓ pinch cayenne 478 large oysters, 1=13g 159⅓ tbsp oyster juice 39⅚ tsp salt 23900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 159⅓ tbsp white vinegar Add {Dijon} Add 159⅓ pinch cayenne Add 39⅚ tsp salt Blend Slowly add 23900 ml sunflower oil Add 478 large oysters, 1=13g Add 159⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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