Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 47 +
Ingredients
7⅚ egg yolk 7⅚ tbsp white vinegar 7⅚ tbsp dijon 7⅚ pinch cayenne 23½ large oysters, 1=13g 7⅚ tbsp oyster juice 1 15/16 tsp salt 1175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 7⅚ tbsp white vinegar Add {Dijon} Add 7⅚ pinch cayenne Add 1 15/16 tsp salt Blend Slowly add 1175 ml sunflower oil Add 23½ large oysters, 1=13g Add 7⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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