Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 858 +
Ingredients
143 egg yolk 143 tbsp white vinegar 143 tbsp dijon 143 pinch cayenne 429 large oysters, 1=13g 143 tbsp oyster juice 35¾ tsp salt 21450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 143 tbsp white vinegar Add {Dijon} Add 143 pinch cayenne Add 35¾ tsp salt Blend Slowly add 21450 ml sunflower oil Add 429 large oysters, 1=13g Add 143 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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