Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 477 +
Ingredients
79½ egg yolk 79½ tbsp white vinegar 79½ tbsp dijon 79½ pinch cayenne 238½ large oysters, 1=13g 79½ tbsp oyster juice 19⅞ tsp salt 11925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 79½ tbsp white vinegar Add {Dijon} Add 79½ pinch cayenne Add 19⅞ tsp salt Blend Slowly add 11925 ml sunflower oil Add 238½ large oysters, 1=13g Add 79½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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