Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1046 +
Ingredients
174⅓ egg yolk 174⅓ tbsp white vinegar 174⅓ tbsp dijon 174⅓ pinch cayenne 523 large oysters, 1=13g 174⅓ tbsp oyster juice 43 7/12 tsp salt 26150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 174⅓ tbsp white vinegar Add {Dijon} Add 174⅓ pinch cayenne Add 43 7/12 tsp salt Blend Slowly add 26150 ml sunflower oil Add 523 large oysters, 1=13g Add 174⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: