Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 998 +
Ingredients
166⅓ egg yolk 166⅓ tbsp white vinegar 166⅓ tbsp dijon 166⅓ pinch cayenne 499 large oysters, 1=13g 166⅓ tbsp oyster juice 41 7/12 tsp salt 24950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 166⅓ tbsp white vinegar Add {Dijon} Add 166⅓ pinch cayenne Add 41 7/12 tsp salt Blend Slowly add 24950 ml sunflower oil Add 499 large oysters, 1=13g Add 166⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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