Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 464 +
Ingredients
77⅓ egg yolk 77⅓ tbsp white vinegar 77⅓ tbsp dijon 77⅓ pinch cayenne 232 large oysters, 1=13g 77⅓ tbsp oyster juice 19⅓ tsp salt 11600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 77⅓ tbsp white vinegar Add {Dijon} Add 77⅓ pinch cayenne Add 19⅓ tsp salt Blend Slowly add 11600 ml sunflower oil Add 232 large oysters, 1=13g Add 77⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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