Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 756 +
Ingredients
126 egg yolk 126 tbsp white vinegar 126 tbsp dijon 126 pinch cayenne 378 large oysters, 1=13g 126 tbsp oyster juice 31½ tsp salt 18900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 126 tbsp white vinegar Add {Dijon} Add 126 pinch cayenne Add 31½ tsp salt Blend Slowly add 18900 ml sunflower oil Add 378 large oysters, 1=13g Add 126 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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