Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 315 +
Ingredients
52½ egg yolk 52½ tbsp white vinegar 52½ tbsp dijon 52½ pinch cayenne 157½ large oysters, 1=13g 52½ tbsp oyster juice 13⅛ tsp salt 7875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 52½ tbsp white vinegar Add {Dijon} Add 52½ pinch cayenne Add 13⅛ tsp salt Blend Slowly add 7875 ml sunflower oil Add 157½ large oysters, 1=13g Add 52½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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