Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 476 +
Ingredients
79⅓ egg yolk 79⅓ tbsp white vinegar 79⅓ tbsp dijon 79⅓ pinch cayenne 238 large oysters, 1=13g 79⅓ tbsp oyster juice 19⅚ tsp salt 11900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 79⅓ tbsp white vinegar Add {Dijon} Add 79⅓ pinch cayenne Add 19⅚ tsp salt Blend Slowly add 11900 ml sunflower oil Add 238 large oysters, 1=13g Add 79⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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