Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 966 +
Ingredients
161 egg yolk 161 tbsp white vinegar 161 tbsp dijon 161 pinch cayenne 483 large oysters, 1=13g 161 tbsp oyster juice 40¼ tsp salt 24150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 161 tbsp white vinegar Add {Dijon} Add 161 pinch cayenne Add 40¼ tsp salt Blend Slowly add 24150 ml sunflower oil Add 483 large oysters, 1=13g Add 161 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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