Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 522 +
Ingredients
87 egg yolk 87 tbsp white vinegar 87 tbsp dijon 87 pinch cayenne 261 large oysters, 1=13g 87 tbsp oyster juice 21¾ tsp salt 13050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 87 tbsp white vinegar Add {Dijon} Add 87 pinch cayenne Add 21¾ tsp salt Blend Slowly add 13050 ml sunflower oil Add 261 large oysters, 1=13g Add 87 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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