Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1065 +
Ingredients
177½ egg yolk 177½ tbsp white vinegar 177½ tbsp dijon 177½ pinch cayenne 532½ large oysters, 1=13g 177½ tbsp oyster juice 44⅜ tsp salt 26625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 177½ tbsp white vinegar Add {Dijon} Add 177½ pinch cayenne Add 44⅜ tsp salt Blend Slowly add 26625 ml sunflower oil Add 532½ large oysters, 1=13g Add 177½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: