Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 499 +
Ingredients
83⅙ egg yolk 83⅙ tbsp white vinegar 83⅙ tbsp dijon 83⅙ pinch cayenne 249½ large oysters, 1=13g 83⅙ tbsp oyster juice 20 11/14 tsp salt 12475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 83⅙ tbsp white vinegar Add {Dijon} Add 83⅙ pinch cayenne Add 20 11/14 tsp salt Blend Slowly add 12475 ml sunflower oil Add 249½ large oysters, 1=13g Add 83⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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