Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1121 +
Ingredients
186⅚ egg yolk 186⅚ tbsp white vinegar 186⅚ tbsp dijon 186⅚ pinch cayenne 560½ large oysters, 1=13g 186⅚ tbsp oyster juice 46 5/7 tsp salt 28025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 186⅚ tbsp white vinegar Add {Dijon} Add 186⅚ pinch cayenne Add 46 5/7 tsp salt Blend Slowly add 28025 ml sunflower oil Add 560½ large oysters, 1=13g Add 186⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: