Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 564 +
Ingredients
94 egg yolk 94 tbsp white vinegar 94 tbsp dijon 94 pinch cayenne 282 large oysters, 1=13g 94 tbsp oyster juice 23½ tsp salt 14100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 94 tbsp white vinegar Add {Dijon} Add 94 pinch cayenne Add 23½ tsp salt Blend Slowly add 14100 ml sunflower oil Add 282 large oysters, 1=13g Add 94 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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