Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 491 +
Ingredients
81⅚ egg yolk 81⅚ tbsp white vinegar 81⅚ tbsp dijon 81⅚ pinch cayenne 245½ large oysters, 1=13g 81⅚ tbsp oyster juice 20 6/13 tsp salt 12275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 81⅚ tbsp white vinegar Add {Dijon} Add 81⅚ pinch cayenne Add 20 6/13 tsp salt Blend Slowly add 12275 ml sunflower oil Add 245½ large oysters, 1=13g Add 81⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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