Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 924 +
Ingredients
154 egg yolk 154 tbsp white vinegar 154 tbsp dijon 154 pinch cayenne 462 large oysters, 1=13g 154 tbsp oyster juice 38½ tsp salt 23100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 154 tbsp white vinegar Add {Dijon} Add 154 pinch cayenne Add 38½ tsp salt Blend Slowly add 23100 ml sunflower oil Add 462 large oysters, 1=13g Add 154 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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