Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 471 +
Ingredients
78½ egg yolk 78½ tbsp white vinegar 78½ tbsp dijon 78½ pinch cayenne 235½ large oysters, 1=13g 78½ tbsp oyster juice 19⅝ tsp salt 11775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 78½ tbsp white vinegar Add {Dijon} Add 78½ pinch cayenne Add 19⅝ tsp salt Blend Slowly add 11775 ml sunflower oil Add 235½ large oysters, 1=13g Add 78½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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