Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 469 +
Ingredients
78⅙ egg yolk 78⅙ tbsp white vinegar 78⅙ tbsp dijon 78⅙ pinch cayenne 234½ large oysters, 1=13g 78⅙ tbsp oyster juice 19 7/13 tsp salt 11725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 78⅙ tbsp white vinegar Add {Dijon} Add 78⅙ pinch cayenne Add 19 7/13 tsp salt Blend Slowly add 11725 ml sunflower oil Add 234½ large oysters, 1=13g Add 78⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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