Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 720 +
Ingredients
120 egg yolk 120 tbsp white vinegar 120 tbsp dijon 120 pinch cayenne 360 large oysters, 1=13g 120 tbsp oyster juice 30 tsp salt 18000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 120 tbsp white vinegar Add {Dijon} Add 120 pinch cayenne Add 30 tsp salt Blend Slowly add 18000 ml sunflower oil Add 360 large oysters, 1=13g Add 120 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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