Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1075 +
Ingredients
179⅙ egg yolk 179⅙ tbsp white vinegar 179⅙ tbsp dijon 179⅙ pinch cayenne 537½ large oysters, 1=13g 179⅙ tbsp oyster juice 44 11/14 tsp salt 26875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 179⅙ tbsp white vinegar Add {Dijon} Add 179⅙ pinch cayenne Add 44 11/14 tsp salt Blend Slowly add 26875 ml sunflower oil Add 537½ large oysters, 1=13g Add 179⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: