Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 984 +
Ingredients
164 egg yolk 164 tbsp white vinegar 164 tbsp dijon 164 pinch cayenne 492 large oysters, 1=13g 164 tbsp oyster juice 41 tsp salt 24600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 164 tbsp white vinegar Add {Dijon} Add 164 pinch cayenne Add 41 tsp salt Blend Slowly add 24600 ml sunflower oil Add 492 large oysters, 1=13g Add 164 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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