Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1042 +
Ingredients
173⅔ egg yolk 173⅔ tbsp white vinegar 173⅔ tbsp dijon 173⅔ pinch cayenne 521 large oysters, 1=13g 173⅔ tbsp oyster juice 43 5/12 tsp salt 26050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 173⅔ tbsp white vinegar Add {Dijon} Add 173⅔ pinch cayenne Add 43 5/12 tsp salt Blend Slowly add 26050 ml sunflower oil Add 521 large oysters, 1=13g Add 173⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: