Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 696 +
Ingredients
116 egg yolk 116 tbsp white vinegar 116 tbsp dijon 116 pinch cayenne 348 large oysters, 1=13g 116 tbsp oyster juice 29 tsp salt 17400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 116 tbsp white vinegar Add {Dijon} Add 116 pinch cayenne Add 29 tsp salt Blend Slowly add 17400 ml sunflower oil Add 348 large oysters, 1=13g Add 116 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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