Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 480 +
Ingredients
80 egg yolk 80 tbsp white vinegar 80 tbsp dijon 80 pinch cayenne 240 large oysters, 1=13g 80 tbsp oyster juice 20 tsp salt 12000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 80 tbsp white vinegar Add {Dijon} Add 80 pinch cayenne Add 20 tsp salt Blend Slowly add 12000 ml sunflower oil Add 240 large oysters, 1=13g Add 80 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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