Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1003 +
Ingredients
167⅙ egg yolk 167⅙ tbsp white vinegar 167⅙ tbsp dijon 167⅙ pinch cayenne 501½ large oysters, 1=13g 167⅙ tbsp oyster juice 41 11/14 tsp salt 25075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 167⅙ tbsp white vinegar Add {Dijon} Add 167⅙ pinch cayenne Add 41 11/14 tsp salt Blend Slowly add 25075 ml sunflower oil Add 501½ large oysters, 1=13g Add 167⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: