Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 732 +
Ingredients
122 egg yolk 122 tbsp white vinegar 122 tbsp dijon 122 pinch cayenne 366 large oysters, 1=13g 122 tbsp oyster juice 30½ tsp salt 18300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 122 tbsp white vinegar Add {Dijon} Add 122 pinch cayenne Add 30½ tsp salt Blend Slowly add 18300 ml sunflower oil Add 366 large oysters, 1=13g Add 122 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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