Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 606 +
Ingredients
101 egg yolk 101 tbsp white vinegar 101 tbsp dijon 101 pinch cayenne 303 large oysters, 1=13g 101 tbsp oyster juice 25¼ tsp salt 15150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 101 tbsp white vinegar Add {Dijon} Add 101 pinch cayenne Add 25¼ tsp salt Blend Slowly add 15150 ml sunflower oil Add 303 large oysters, 1=13g Add 101 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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