Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1074 +
Ingredients
179 egg yolk 179 tbsp white vinegar 179 tbsp dijon 179 pinch cayenne 537 large oysters, 1=13g 179 tbsp oyster juice 44¾ tsp salt 26850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 179 tbsp white vinegar Add {Dijon} Add 179 pinch cayenne Add 44¾ tsp salt Blend Slowly add 26850 ml sunflower oil Add 537 large oysters, 1=13g Add 179 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: