Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 177 +
Ingredients
29½ egg yolk 29½ tbsp white vinegar 29½ tbsp dijon 29½ pinch cayenne 88½ large oysters, 1=13g 29½ tbsp oyster juice 7⅜ tsp salt 4425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 29½ tbsp white vinegar Add {Dijon} Add 29½ pinch cayenne Add 7⅜ tsp salt Blend Slowly add 4425 ml sunflower oil Add 88½ large oysters, 1=13g Add 29½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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