Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1026 +
Ingredients
171 egg yolk 171 tbsp white vinegar 171 tbsp dijon 171 pinch cayenne 513 large oysters, 1=13g 171 tbsp oyster juice 42¾ tsp salt 25650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 171 tbsp white vinegar Add {Dijon} Add 171 pinch cayenne Add 42¾ tsp salt Blend Slowly add 25650 ml sunflower oil Add 513 large oysters, 1=13g Add 171 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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