Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 136 +
Ingredients
22⅔ egg yolk 22⅔ tbsp white vinegar 22⅔ tbsp dijon 22⅔ pinch cayenne 68 large oysters, 1=13g 22⅔ tbsp oyster juice 5⅔ tsp salt 3400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 22⅔ tbsp white vinegar Add {Dijon} Add 22⅔ pinch cayenne Add 5⅔ tsp salt Blend Slowly add 3400 ml sunflower oil Add 68 large oysters, 1=13g Add 22⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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