Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1110 +
Ingredients
185 egg yolk 185 tbsp white vinegar 185 tbsp dijon 185 pinch cayenne 555 large oysters, 1=13g 185 tbsp oyster juice 46¼ tsp salt 27750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 185 tbsp white vinegar Add {Dijon} Add 185 pinch cayenne Add 46¼ tsp salt Blend Slowly add 27750 ml sunflower oil Add 555 large oysters, 1=13g Add 185 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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