Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 906 +
Ingredients
151 egg yolk 151 tbsp white vinegar 151 tbsp dijon 151 pinch cayenne 453 large oysters, 1=13g 151 tbsp oyster juice 37¾ tsp salt 22650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 151 tbsp white vinegar Add {Dijon} Add 151 pinch cayenne Add 37¾ tsp salt Blend Slowly add 22650 ml sunflower oil Add 453 large oysters, 1=13g Add 151 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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