Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 470 +
Ingredients
78⅓ egg yolk 78⅓ tbsp white vinegar 78⅓ tbsp dijon 78⅓ pinch cayenne 235 large oysters, 1=13g 78⅓ tbsp oyster juice 19 7/12 tsp salt 11750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 78⅓ tbsp white vinegar Add {Dijon} Add 78⅓ pinch cayenne Add 19 7/12 tsp salt Blend Slowly add 11750 ml sunflower oil Add 235 large oysters, 1=13g Add 78⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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