Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 484 +
Ingredients
80⅔ egg yolk 80⅔ tbsp white vinegar 80⅔ tbsp dijon 80⅔ pinch cayenne 242 large oysters, 1=13g 80⅔ tbsp oyster juice 20⅙ tsp salt 12100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 80⅔ tbsp white vinegar Add {Dijon} Add 80⅔ pinch cayenne Add 20⅙ tsp salt Blend Slowly add 12100 ml sunflower oil Add 242 large oysters, 1=13g Add 80⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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