Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 482 +
Ingredients
80⅓ egg yolk 80⅓ tbsp white vinegar 80⅓ tbsp dijon 80⅓ pinch cayenne 241 large oysters, 1=13g 80⅓ tbsp oyster juice 20 1/12 tsp salt 12050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 80⅓ tbsp white vinegar Add {Dijon} Add 80⅓ pinch cayenne Add 20 1/12 tsp salt Blend Slowly add 12050 ml sunflower oil Add 241 large oysters, 1=13g Add 80⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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