Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 466 +
Ingredients
77⅔ egg yolk 77⅔ tbsp white vinegar 77⅔ tbsp dijon 77⅔ pinch cayenne 233 large oysters, 1=13g 77⅔ tbsp oyster juice 19 5/12 tsp salt 11650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 77⅔ tbsp white vinegar Add {Dijon} Add 77⅔ pinch cayenne Add 19 5/12 tsp salt Blend Slowly add 11650 ml sunflower oil Add 233 large oysters, 1=13g Add 77⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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