Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 744 +
Ingredients
124 egg yolk 124 tbsp white vinegar 124 tbsp dijon 124 pinch cayenne 372 large oysters, 1=13g 124 tbsp oyster juice 31 tsp salt 18600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 124 tbsp white vinegar Add {Dijon} Add 124 pinch cayenne Add 31 tsp salt Blend Slowly add 18600 ml sunflower oil Add 372 large oysters, 1=13g Add 124 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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