Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 497 +
Ingredients
82⅚ egg yolk 82⅚ tbsp white vinegar 82⅚ tbsp dijon 82⅚ pinch cayenne 248½ large oysters, 1=13g 82⅚ tbsp oyster juice 20 5/7 tsp salt 12425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 82⅚ tbsp white vinegar Add {Dijon} Add 82⅚ pinch cayenne Add 20 5/7 tsp salt Blend Slowly add 12425 ml sunflower oil Add 248½ large oysters, 1=13g Add 82⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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