Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1040 +
Ingredients
173⅓ egg yolk 173⅓ tbsp white vinegar 173⅓ tbsp dijon 173⅓ pinch cayenne 520 large oysters, 1=13g 173⅓ tbsp oyster juice 43⅓ tsp salt 26000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 173⅓ tbsp white vinegar Add {Dijon} Add 173⅓ pinch cayenne Add 43⅓ tsp salt Blend Slowly add 26000 ml sunflower oil Add 520 large oysters, 1=13g Add 173⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: