Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 972 +
Ingredients
162 egg yolk 162 tbsp white vinegar 162 tbsp dijon 162 pinch cayenne 486 large oysters, 1=13g 162 tbsp oyster juice 40½ tsp salt 24300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 162 tbsp white vinegar Add {Dijon} Add 162 pinch cayenne Add 40½ tsp salt Blend Slowly add 24300 ml sunflower oil Add 486 large oysters, 1=13g Add 162 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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