Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1032 +
Ingredients
172 egg yolk 172 tbsp white vinegar 172 tbsp dijon 172 pinch cayenne 516 large oysters, 1=13g 172 tbsp oyster juice 43 tsp salt 25800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 172 tbsp white vinegar Add {Dijon} Add 172 pinch cayenne Add 43 tsp salt Blend Slowly add 25800 ml sunflower oil Add 516 large oysters, 1=13g Add 172 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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