Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 467 +
Ingredients
77⅚ egg yolk 77⅚ tbsp white vinegar 77⅚ tbsp dijon 77⅚ pinch cayenne 233½ large oysters, 1=13g 77⅚ tbsp oyster juice 19 6/13 tsp salt 11675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 77⅚ tbsp white vinegar Add {Dijon} Add 77⅚ pinch cayenne Add 19 6/13 tsp salt Blend Slowly add 11675 ml sunflower oil Add 233½ large oysters, 1=13g Add 77⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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