Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 490 +
Ingredients
81⅔ egg yolk 81⅔ tbsp white vinegar 81⅔ tbsp dijon 81⅔ pinch cayenne 245 large oysters, 1=13g 81⅔ tbsp oyster juice 20 5/12 tsp salt 12250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 81⅔ tbsp white vinegar Add {Dijon} Add 81⅔ pinch cayenne Add 20 5/12 tsp salt Blend Slowly add 12250 ml sunflower oil Add 245 large oysters, 1=13g Add 81⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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