Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 994 +
Ingredients
165⅔ egg yolk 165⅔ tbsp white vinegar 165⅔ tbsp dijon 165⅔ pinch cayenne 497 large oysters, 1=13g 165⅔ tbsp oyster juice 41 5/12 tsp salt 24850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 165⅔ tbsp white vinegar Add {Dijon} Add 165⅔ pinch cayenne Add 41 5/12 tsp salt Blend Slowly add 24850 ml sunflower oil Add 497 large oysters, 1=13g Add 165⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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