Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 475 +
Ingredients
79⅙ egg yolk 79⅙ tbsp white vinegar 79⅙ tbsp dijon 79⅙ pinch cayenne 237½ large oysters, 1=13g 79⅙ tbsp oyster juice 19 11/14 tsp salt 11875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 79⅙ tbsp white vinegar Add {Dijon} Add 79⅙ pinch cayenne Add 19 11/14 tsp salt Blend Slowly add 11875 ml sunflower oil Add 237½ large oysters, 1=13g Add 79⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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