Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1062 +
Ingredients
177 egg yolk 177 tbsp white vinegar 177 tbsp dijon 177 pinch cayenne 531 large oysters, 1=13g 177 tbsp oyster juice 44¼ tsp salt 26550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 177 tbsp white vinegar Add {Dijon} Add 177 pinch cayenne Add 44¼ tsp salt Blend Slowly add 26550 ml sunflower oil Add 531 large oysters, 1=13g Add 177 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: