Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1096 +
Ingredients
182⅔ egg yolk 182⅔ tbsp white vinegar 182⅔ tbsp dijon 182⅔ pinch cayenne 548 large oysters, 1=13g 182⅔ tbsp oyster juice 45⅔ tsp salt 27400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 182⅔ tbsp white vinegar Add {Dijon} Add 182⅔ pinch cayenne Add 45⅔ tsp salt Blend Slowly add 27400 ml sunflower oil Add 548 large oysters, 1=13g Add 182⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: