Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1111 +
Ingredients
185⅙ egg yolk 185⅙ tbsp white vinegar 185⅙ tbsp dijon 185⅙ pinch cayenne 555½ large oysters, 1=13g 185⅙ tbsp oyster juice 46 2/7 tsp salt 27775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 185⅙ tbsp white vinegar Add {Dijon} Add 185⅙ pinch cayenne Add 46 2/7 tsp salt Blend Slowly add 27775 ml sunflower oil Add 555½ large oysters, 1=13g Add 185⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: