Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 489 +
Ingredients
81½ egg yolk 81½ tbsp white vinegar 81½ tbsp dijon 81½ pinch cayenne 244½ large oysters, 1=13g 81½ tbsp oyster juice 20⅜ tsp salt 12225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 81½ tbsp white vinegar Add {Dijon} Add 81½ pinch cayenne Add 20⅜ tsp salt Blend Slowly add 12225 ml sunflower oil Add 244½ large oysters, 1=13g Add 81½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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