Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 479 +
Ingredients
79⅚ egg yolk 79⅚ tbsp white vinegar 79⅚ tbsp dijon 79⅚ pinch cayenne 239½ large oysters, 1=13g 79⅚ tbsp oyster juice 19 15/16 tsp salt 11975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 79⅚ tbsp white vinegar Add {Dijon} Add 79⅚ pinch cayenne Add 19 15/16 tsp salt Blend Slowly add 11975 ml sunflower oil Add 239½ large oysters, 1=13g Add 79⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: