Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 540 +
Ingredients
90 egg yolk 90 tbsp white vinegar 90 tbsp dijon 90 pinch cayenne 270 large oysters, 1=13g 90 tbsp oyster juice 22½ tsp salt 13500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 90 tbsp white vinegar Add {Dijon} Add 90 pinch cayenne Add 22½ tsp salt Blend Slowly add 13500 ml sunflower oil Add 270 large oysters, 1=13g Add 90 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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