Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 494 +
Ingredients
82⅓ egg yolk 82⅓ tbsp white vinegar 82⅓ tbsp dijon 82⅓ pinch cayenne 247 large oysters, 1=13g 82⅓ tbsp oyster juice 20 7/12 tsp salt 12350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 82⅓ tbsp white vinegar Add {Dijon} Add 82⅓ pinch cayenne Add 20 7/12 tsp salt Blend Slowly add 12350 ml sunflower oil Add 247 large oysters, 1=13g Add 82⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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