Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1055 +
Ingredients
175⅚ egg yolk 175⅚ tbsp white vinegar 175⅚ tbsp dijon 175⅚ pinch cayenne 527½ large oysters, 1=13g 175⅚ tbsp oyster juice 43 15/16 tsp salt 26375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 175⅚ tbsp white vinegar Add {Dijon} Add 175⅚ pinch cayenne Add 43 15/16 tsp salt Blend Slowly add 26375 ml sunflower oil Add 527½ large oysters, 1=13g Add 175⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: