Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1098 +
Ingredients
183 egg yolk 183 tbsp white vinegar 183 tbsp dijon 183 pinch cayenne 549 large oysters, 1=13g 183 tbsp oyster juice 45¾ tsp salt 27450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 183 tbsp white vinegar Add {Dijon} Add 183 pinch cayenne Add 45¾ tsp salt Blend Slowly add 27450 ml sunflower oil Add 549 large oysters, 1=13g Add 183 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: