Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 870 +
Ingredients
145 egg yolk 145 tbsp white vinegar 145 tbsp dijon 145 pinch cayenne 435 large oysters, 1=13g 145 tbsp oyster juice 36¼ tsp salt 21750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 145 tbsp white vinegar Add {Dijon} Add 145 pinch cayenne Add 36¼ tsp salt Blend Slowly add 21750 ml sunflower oil Add 435 large oysters, 1=13g Add 145 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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