Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 978 +
Ingredients
163 egg yolk 163 tbsp white vinegar 163 tbsp dijon 163 pinch cayenne 489 large oysters, 1=13g 163 tbsp oyster juice 40¾ tsp salt 24450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 163 tbsp white vinegar Add {Dijon} Add 163 pinch cayenne Add 40¾ tsp salt Blend Slowly add 24450 ml sunflower oil Add 489 large oysters, 1=13g Add 163 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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