Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 461 +
Ingredients
76⅚ egg yolk 76⅚ tbsp white vinegar 76⅚ tbsp dijon 76⅚ pinch cayenne 230½ large oysters, 1=13g 76⅚ tbsp oyster juice 19 3/14 tsp salt 11525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 76⅚ tbsp white vinegar Add {Dijon} Add 76⅚ pinch cayenne Add 19 3/14 tsp salt Blend Slowly add 11525 ml sunflower oil Add 230½ large oysters, 1=13g Add 76⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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