Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 576 +
Ingredients
96 egg yolk 96 tbsp white vinegar 96 tbsp dijon 96 pinch cayenne 288 large oysters, 1=13g 96 tbsp oyster juice 24 tsp salt 14400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 96 tbsp white vinegar Add {Dijon} Add 96 pinch cayenne Add 24 tsp salt Blend Slowly add 14400 ml sunflower oil Add 288 large oysters, 1=13g Add 96 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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