Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1002 +
Ingredients
167 egg yolk 167 tbsp white vinegar 167 tbsp dijon 167 pinch cayenne 501 large oysters, 1=13g 167 tbsp oyster juice 41¾ tsp salt 25050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 167 tbsp white vinegar Add {Dijon} Add 167 pinch cayenne Add 41¾ tsp salt Blend Slowly add 25050 ml sunflower oil Add 501 large oysters, 1=13g Add 167 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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