Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 876 +
Ingredients
146 egg yolk 146 tbsp white vinegar 146 tbsp dijon 146 pinch cayenne 438 large oysters, 1=13g 146 tbsp oyster juice 36½ tsp salt 21900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 146 tbsp white vinegar Add {Dijon} Add 146 pinch cayenne Add 36½ tsp salt Blend Slowly add 21900 ml sunflower oil Add 438 large oysters, 1=13g Add 146 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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