Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 942 +
Ingredients
157 egg yolk 157 tbsp white vinegar 157 tbsp dijon 157 pinch cayenne 471 large oysters, 1=13g 157 tbsp oyster juice 39¼ tsp salt 23550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 157 tbsp white vinegar Add {Dijon} Add 157 pinch cayenne Add 39¼ tsp salt Blend Slowly add 23550 ml sunflower oil Add 471 large oysters, 1=13g Add 157 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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