Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 678 +
Ingredients
113 egg yolk 113 tbsp white vinegar 113 tbsp dijon 113 pinch cayenne 339 large oysters, 1=13g 113 tbsp oyster juice 28¼ tsp salt 16950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 113 tbsp white vinegar Add {Dijon} Add 113 pinch cayenne Add 28¼ tsp salt Blend Slowly add 16950 ml sunflower oil Add 339 large oysters, 1=13g Add 113 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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