Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 478 +
Ingredients
79⅔ egg yolk 79⅔ tbsp white vinegar 79⅔ tbsp dijon 79⅔ pinch cayenne 239 large oysters, 1=13g 79⅔ tbsp oyster juice 19 11/12 tsp salt 11950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 79⅔ tbsp white vinegar Add {Dijon} Add 79⅔ pinch cayenne Add 19 11/12 tsp salt Blend Slowly add 11950 ml sunflower oil Add 239 large oysters, 1=13g Add 79⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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