Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 960 +
Ingredients
160 egg yolk 160 tbsp white vinegar 160 tbsp dijon 160 pinch cayenne 480 large oysters, 1=13g 160 tbsp oyster juice 40 tsp salt 24000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 160 tbsp white vinegar Add {Dijon} Add 160 pinch cayenne Add 40 tsp salt Blend Slowly add 24000 ml sunflower oil Add 480 large oysters, 1=13g Add 160 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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