Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 804 +
Ingredients
134 egg yolk 134 tbsp white vinegar 134 tbsp dijon 134 pinch cayenne 402 large oysters, 1=13g 134 tbsp oyster juice 33½ tsp salt 20100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 134 tbsp white vinegar Add {Dijon} Add 134 pinch cayenne Add 33½ tsp salt Blend Slowly add 20100 ml sunflower oil Add 402 large oysters, 1=13g Add 134 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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