Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 492 +
Ingredients
82 egg yolk 82 tbsp white vinegar 82 tbsp dijon 82 pinch cayenne 246 large oysters, 1=13g 82 tbsp oyster juice 20½ tsp salt 12300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 82 tbsp white vinegar Add {Dijon} Add 82 pinch cayenne Add 20½ tsp salt Blend Slowly add 12300 ml sunflower oil Add 246 large oysters, 1=13g Add 82 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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