Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 684 +
Ingredients
114 egg yolk 114 tbsp white vinegar 114 tbsp dijon 114 pinch cayenne 342 large oysters, 1=13g 114 tbsp oyster juice 28½ tsp salt 17100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 114 tbsp white vinegar Add {Dijon} Add 114 pinch cayenne Add 28½ tsp salt Blend Slowly add 17100 ml sunflower oil Add 342 large oysters, 1=13g Add 114 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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