Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 648 +
Ingredients
108 egg yolk 108 tbsp white vinegar 108 tbsp dijon 108 pinch cayenne 324 large oysters, 1=13g 108 tbsp oyster juice 27 tsp salt 16200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 108 tbsp white vinegar Add {Dijon} Add 108 pinch cayenne Add 27 tsp salt Blend Slowly add 16200 ml sunflower oil Add 324 large oysters, 1=13g Add 108 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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