Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 463 +
Ingredients
77⅙ egg yolk 77⅙ tbsp white vinegar 77⅙ tbsp dijon 77⅙ pinch cayenne 231½ large oysters, 1=13g 77⅙ tbsp oyster juice 19 2/7 tsp salt 11575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 77⅙ tbsp white vinegar Add {Dijon} Add 77⅙ pinch cayenne Add 19 2/7 tsp salt Blend Slowly add 11575 ml sunflower oil Add 231½ large oysters, 1=13g Add 77⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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