Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 495 +
Ingredients
82½ egg yolk 82½ tbsp white vinegar 82½ tbsp dijon 82½ pinch cayenne 247½ large oysters, 1=13g 82½ tbsp oyster juice 20⅝ tsp salt 12375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 82½ tbsp white vinegar Add {Dijon} Add 82½ pinch cayenne Add 20⅝ tsp salt Blend Slowly add 12375 ml sunflower oil Add 247½ large oysters, 1=13g Add 82½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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