Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 487 +
Ingredients
81⅙ egg yolk 81⅙ tbsp white vinegar 81⅙ tbsp dijon 81⅙ pinch cayenne 243½ large oysters, 1=13g 81⅙ tbsp oyster juice 20 2/7 tsp salt 12175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 81⅙ tbsp white vinegar Add {Dijon} Add 81⅙ pinch cayenne Add 20 2/7 tsp salt Blend Slowly add 12175 ml sunflower oil Add 243½ large oysters, 1=13g Add 81⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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