Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 472 +
Ingredients
78⅔ egg yolk 78⅔ tbsp white vinegar 78⅔ tbsp dijon 78⅔ pinch cayenne 236 large oysters, 1=13g 78⅔ tbsp oyster juice 19⅔ tsp salt 11800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 78⅔ tbsp white vinegar Add {Dijon} Add 78⅔ pinch cayenne Add 19⅔ tsp salt Blend Slowly add 11800 ml sunflower oil Add 236 large oysters, 1=13g Add 78⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: