Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 612 +
Ingredients
102 egg yolk 102 tbsp white vinegar 102 tbsp dijon 102 pinch cayenne 306 large oysters, 1=13g 102 tbsp oyster juice 25½ tsp salt 15300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 102 tbsp white vinegar Add {Dijon} Add 102 pinch cayenne Add 25½ tsp salt Blend Slowly add 15300 ml sunflower oil Add 306 large oysters, 1=13g Add 102 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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