Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1067 +
Ingredients
177⅚ egg yolk 177⅚ tbsp white vinegar 177⅚ tbsp dijon 177⅚ pinch cayenne 533½ large oysters, 1=13g 177⅚ tbsp oyster juice 44 6/13 tsp salt 26675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 177⅚ tbsp white vinegar Add {Dijon} Add 177⅚ pinch cayenne Add 44 6/13 tsp salt Blend Slowly add 26675 ml sunflower oil Add 533½ large oysters, 1=13g Add 177⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: