Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 666 +
Ingredients
111 egg yolk 111 tbsp white vinegar 111 tbsp dijon 111 pinch cayenne 333 large oysters, 1=13g 111 tbsp oyster juice 27¾ tsp salt 16650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 111 tbsp white vinegar Add {Dijon} Add 111 pinch cayenne Add 27¾ tsp salt Blend Slowly add 16650 ml sunflower oil Add 333 large oysters, 1=13g Add 111 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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