Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 496 +
Ingredients
82⅔ egg yolk 82⅔ tbsp white vinegar 82⅔ tbsp dijon 82⅔ pinch cayenne 248 large oysters, 1=13g 82⅔ tbsp oyster juice 20⅔ tsp salt 12400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 82⅔ tbsp white vinegar Add {Dijon} Add 82⅔ pinch cayenne Add 20⅔ tsp salt Blend Slowly add 12400 ml sunflower oil Add 248 large oysters, 1=13g Add 82⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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