Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 465 +
Ingredients
77½ egg yolk 77½ tbsp white vinegar 77½ tbsp dijon 77½ pinch cayenne 232½ large oysters, 1=13g 77½ tbsp oyster juice 19⅜ tsp salt 11625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 77½ tbsp white vinegar Add {Dijon} Add 77½ pinch cayenne Add 19⅜ tsp salt Blend Slowly add 11625 ml sunflower oil Add 232½ large oysters, 1=13g Add 77½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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