Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 21 +
Ingredients
3½ egg yolk 3½ tbsp white vinegar 3½ tbsp dijon 3½ pinch cayenne 10½ large oysters, 1=13g 3½ tbsp oyster juice ⅞ tsp salt 525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 3½ tbsp white vinegar Add {Dijon} Add 3½ pinch cayenne Add ⅞ tsp salt Blend Slowly add 525 ml sunflower oil Add 10½ large oysters, 1=13g Add 3½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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