Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 570 +
Ingredients
95 egg yolk 95 tbsp white vinegar 95 tbsp dijon 95 pinch cayenne 285 large oysters, 1=13g 95 tbsp oyster juice 23¾ tsp salt 14250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 95 tbsp white vinegar Add {Dijon} Add 95 pinch cayenne Add 23¾ tsp salt Blend Slowly add 14250 ml sunflower oil Add 285 large oysters, 1=13g Add 95 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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