Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 702 +
Ingredients
117 egg yolk 117 tbsp white vinegar 117 tbsp dijon 117 pinch cayenne 351 large oysters, 1=13g 117 tbsp oyster juice 29¼ tsp salt 17550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 117 tbsp white vinegar Add {Dijon} Add 117 pinch cayenne Add 29¼ tsp salt Blend Slowly add 17550 ml sunflower oil Add 351 large oysters, 1=13g Add 117 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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