Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 431 +
Ingredients
71⅚ egg yolk 71⅚ tbsp white vinegar 71⅚ tbsp dijon 71⅚ pinch cayenne 215½ large oysters, 1=13g 71⅚ tbsp oyster juice 17 15/16 tsp salt 10775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 71⅚ tbsp white vinegar Add {Dijon} Add 71⅚ pinch cayenne Add 17 15/16 tsp salt Blend Slowly add 10775 ml sunflower oil Add 215½ large oysters, 1=13g Add 71⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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