Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 481 +
Ingredients
80⅙ egg yolk 80⅙ tbsp white vinegar 80⅙ tbsp dijon 80⅙ pinch cayenne 240½ large oysters, 1=13g 80⅙ tbsp oyster juice 20 1/16 tsp salt 12025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 80⅙ tbsp white vinegar Add {Dijon} Add 80⅙ pinch cayenne Add 20 1/16 tsp salt Blend Slowly add 12025 ml sunflower oil Add 240½ large oysters, 1=13g Add 80⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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