Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 936 +
Ingredients
156 egg yolk 156 tbsp white vinegar 156 tbsp dijon 156 pinch cayenne 468 large oysters, 1=13g 156 tbsp oyster juice 39 tsp salt 23400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 156 tbsp white vinegar Add {Dijon} Add 156 pinch cayenne Add 39 tsp salt Blend Slowly add 23400 ml sunflower oil Add 468 large oysters, 1=13g Add 156 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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