Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1122 +
Ingredients
187 egg yolk 187 tbsp white vinegar 187 tbsp dijon 187 pinch cayenne 561 large oysters, 1=13g 187 tbsp oyster juice 46¾ tsp salt 28050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 187 tbsp white vinegar Add {Dijon} Add 187 pinch cayenne Add 46¾ tsp salt Blend Slowly add 28050 ml sunflower oil Add 561 large oysters, 1=13g Add 187 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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