Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1024 +
Ingredients
170⅔ egg yolk 170⅔ tbsp white vinegar 170⅔ tbsp dijon 170⅔ pinch cayenne 512 large oysters, 1=13g 170⅔ tbsp oyster juice 42⅔ tsp salt 25600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 170⅔ tbsp white vinegar Add {Dijon} Add 170⅔ pinch cayenne Add 42⅔ tsp salt Blend Slowly add 25600 ml sunflower oil Add 512 large oysters, 1=13g Add 170⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: