Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 624 +
Ingredients
104 egg yolk 104 tbsp white vinegar 104 tbsp dijon 104 pinch cayenne 312 large oysters, 1=13g 104 tbsp oyster juice 26 tsp salt 15600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 104 tbsp white vinegar Add {Dijon} Add 104 pinch cayenne Add 26 tsp salt Blend Slowly add 15600 ml sunflower oil Add 312 large oysters, 1=13g Add 104 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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