Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 483 +
Ingredients
80½ egg yolk 80½ tbsp white vinegar 80½ tbsp dijon 80½ pinch cayenne 241½ large oysters, 1=13g 80½ tbsp oyster juice 20⅛ tsp salt 12075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 80½ tbsp white vinegar Add {Dijon} Add 80½ pinch cayenne Add 20⅛ tsp salt Blend Slowly add 12075 ml sunflower oil Add 241½ large oysters, 1=13g Add 80½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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