Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1020 +
Ingredients
170 egg yolk 170 tbsp white vinegar 170 tbsp dijon 170 pinch cayenne 510 large oysters, 1=13g 170 tbsp oyster juice 42½ tsp salt 25500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 170 tbsp white vinegar Add {Dijon} Add 170 pinch cayenne Add 42½ tsp salt Blend Slowly add 25500 ml sunflower oil Add 510 large oysters, 1=13g Add 170 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: