Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1064 +
Ingredients
177⅓ egg yolk 177⅓ tbsp white vinegar 177⅓ tbsp dijon 177⅓ pinch cayenne 532 large oysters, 1=13g 177⅓ tbsp oyster juice 44⅓ tsp salt 26600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 177⅓ tbsp white vinegar Add {Dijon} Add 177⅓ pinch cayenne Add 44⅓ tsp salt Blend Slowly add 26600 ml sunflower oil Add 532 large oysters, 1=13g Add 177⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: