Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1023 +
Ingredients
170½ egg yolk 170½ tbsp white vinegar 170½ tbsp dijon 170½ pinch cayenne 511½ large oysters, 1=13g 170½ tbsp oyster juice 42⅝ tsp salt 25575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 170½ tbsp white vinegar Add {Dijon} Add 170½ pinch cayenne Add 42⅝ tsp salt Blend Slowly add 25575 ml sunflower oil Add 511½ large oysters, 1=13g Add 170½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: