Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 774 +
Ingredients
129 egg yolk 129 tbsp white vinegar 129 tbsp dijon 129 pinch cayenne 387 large oysters, 1=13g 129 tbsp oyster juice 32¼ tsp salt 19350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 129 tbsp white vinegar Add {Dijon} Add 129 pinch cayenne Add 32¼ tsp salt Blend Slowly add 19350 ml sunflower oil Add 387 large oysters, 1=13g Add 129 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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