Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 486 +
Ingredients
81 egg yolk 81 tbsp white vinegar 81 tbsp dijon 81 pinch cayenne 243 large oysters, 1=13g 81 tbsp oyster juice 20¼ tsp salt 12150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 81 tbsp white vinegar Add {Dijon} Add 81 pinch cayenne Add 20¼ tsp salt Blend Slowly add 12150 ml sunflower oil Add 243 large oysters, 1=13g Add 81 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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