Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1027 +
Ingredients
171⅙ egg yolk 171⅙ tbsp white vinegar 171⅙ tbsp dijon 171⅙ pinch cayenne 513½ large oysters, 1=13g 171⅙ tbsp oyster juice 42 11/14 tsp salt 25675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 171⅙ tbsp white vinegar Add {Dijon} Add 171⅙ pinch cayenne Add 42 11/14 tsp salt Blend Slowly add 25675 ml sunflower oil Add 513½ large oysters, 1=13g Add 171⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: