Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 852 +
Ingredients
142 egg yolk 142 tbsp white vinegar 142 tbsp dijon 142 pinch cayenne 426 large oysters, 1=13g 142 tbsp oyster juice 35½ tsp salt 21300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 142 tbsp white vinegar Add {Dijon} Add 142 pinch cayenne Add 35½ tsp salt Blend Slowly add 21300 ml sunflower oil Add 426 large oysters, 1=13g Add 142 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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