Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1048 +
Ingredients
174⅔ egg yolk 174⅔ tbsp white vinegar 174⅔ tbsp dijon 174⅔ pinch cayenne 524 large oysters, 1=13g 174⅔ tbsp oyster juice 43⅔ tsp salt 26200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 174⅔ tbsp white vinegar Add {Dijon} Add 174⅔ pinch cayenne Add 43⅔ tsp salt Blend Slowly add 26200 ml sunflower oil Add 524 large oysters, 1=13g Add 174⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: