Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 948 +
Ingredients
158 egg yolk 158 tbsp white vinegar 158 tbsp dijon 158 pinch cayenne 474 large oysters, 1=13g 158 tbsp oyster juice 39½ tsp salt 23700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 158 tbsp white vinegar Add {Dijon} Add 158 pinch cayenne Add 39½ tsp salt Blend Slowly add 23700 ml sunflower oil Add 474 large oysters, 1=13g Add 158 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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