Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 488 +
Ingredients
81⅓ egg yolk 81⅓ tbsp white vinegar 81⅓ tbsp dijon 81⅓ pinch cayenne 244 large oysters, 1=13g 81⅓ tbsp oyster juice 20⅓ tsp salt 12200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 81⅓ tbsp white vinegar Add {Dijon} Add 81⅓ pinch cayenne Add 20⅓ tsp salt Blend Slowly add 12200 ml sunflower oil Add 244 large oysters, 1=13g Add 81⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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