Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 473 +
Ingredients
78⅚ egg yolk 78⅚ tbsp white vinegar 78⅚ tbsp dijon 78⅚ pinch cayenne 236½ large oysters, 1=13g 78⅚ tbsp oyster juice 19 5/7 tsp salt 11825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 78⅚ tbsp white vinegar Add {Dijon} Add 78⅚ pinch cayenne Add 19 5/7 tsp salt Blend Slowly add 11825 ml sunflower oil Add 236½ large oysters, 1=13g Add 78⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: