Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 894 +
Ingredients
149 egg yolk 149 tbsp white vinegar 149 tbsp dijon 149 pinch cayenne 447 large oysters, 1=13g 149 tbsp oyster juice 37¼ tsp salt 22350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 149 tbsp white vinegar Add {Dijon} Add 149 pinch cayenne Add 37¼ tsp salt Blend Slowly add 22350 ml sunflower oil Add 447 large oysters, 1=13g Add 149 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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