Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 498 +
Ingredients
83 egg yolk 83 tbsp white vinegar 83 tbsp dijon 83 pinch cayenne 249 large oysters, 1=13g 83 tbsp oyster juice 20¾ tsp salt 12450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 83 tbsp white vinegar Add {Dijon} Add 83 pinch cayenne Add 20¾ tsp salt Blend Slowly add 12450 ml sunflower oil Add 249 large oysters, 1=13g Add 83 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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