Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 485 +
Ingredients
80⅚ egg yolk 80⅚ tbsp white vinegar 80⅚ tbsp dijon 80⅚ pinch cayenne 242½ large oysters, 1=13g 80⅚ tbsp oyster juice 20 3/14 tsp salt 12125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 80⅚ tbsp white vinegar Add {Dijon} Add 80⅚ pinch cayenne Add 20 3/14 tsp salt Blend Slowly add 12125 ml sunflower oil Add 242½ large oysters, 1=13g Add 80⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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