Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1038 +
Ingredients
173 egg yolk 173 tbsp white vinegar 173 tbsp dijon 173 pinch cayenne 519 large oysters, 1=13g 173 tbsp oyster juice 43¼ tsp salt 25950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 173 tbsp white vinegar Add {Dijon} Add 173 pinch cayenne Add 43¼ tsp salt Blend Slowly add 25950 ml sunflower oil Add 519 large oysters, 1=13g Add 173 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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