Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1044 +
Ingredients
174 egg yolk 174 tbsp white vinegar 174 tbsp dijon 174 pinch cayenne 522 large oysters, 1=13g 174 tbsp oyster juice 43½ tsp salt 26100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 174 tbsp white vinegar Add {Dijon} Add 174 pinch cayenne Add 43½ tsp salt Blend Slowly add 26100 ml sunflower oil Add 522 large oysters, 1=13g Add 174 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: