Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 882 +
Ingredients
147 egg yolk 147 tbsp white vinegar 147 tbsp dijon 147 pinch cayenne 441 large oysters, 1=13g 147 tbsp oyster juice 36¾ tsp salt 22050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 147 tbsp white vinegar Add {Dijon} Add 147 pinch cayenne Add 36¾ tsp salt Blend Slowly add 22050 ml sunflower oil Add 441 large oysters, 1=13g Add 147 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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