Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 630 +
Ingredients
105 egg yolk 105 tbsp white vinegar 105 tbsp dijon 105 pinch cayenne 315 large oysters, 1=13g 105 tbsp oyster juice 26¼ tsp salt 15750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 105 tbsp white vinegar Add {Dijon} Add 105 pinch cayenne Add 26¼ tsp salt Blend Slowly add 15750 ml sunflower oil Add 315 large oysters, 1=13g Add 105 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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