Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1104 +
Ingredients
184 egg yolk 184 tbsp white vinegar 184 tbsp dijon 184 pinch cayenne 552 large oysters, 1=13g 184 tbsp oyster juice 46 tsp salt 27600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 184 tbsp white vinegar Add {Dijon} Add 184 pinch cayenne Add 46 tsp salt Blend Slowly add 27600 ml sunflower oil Add 552 large oysters, 1=13g Add 184 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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