Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1092 +
Ingredients
182 egg yolk 182 tbsp white vinegar 182 tbsp dijon 182 pinch cayenne 546 large oysters, 1=13g 182 tbsp oyster juice 45½ tsp salt 27300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 182 tbsp white vinegar Add {Dijon} Add 182 pinch cayenne Add 45½ tsp salt Blend Slowly add 27300 ml sunflower oil Add 546 large oysters, 1=13g Add 182 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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