Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 834 +
Ingredients
139 egg yolk 139 tbsp white vinegar 139 tbsp dijon 139 pinch cayenne 417 large oysters, 1=13g 139 tbsp oyster juice 34¾ tsp salt 20850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 139 tbsp white vinegar Add {Dijon} Add 139 pinch cayenne Add 34¾ tsp salt Blend Slowly add 20850 ml sunflower oil Add 417 large oysters, 1=13g Add 139 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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