Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 500 +
Ingredients
83⅓ egg yolk 83⅓ tbsp white vinegar 83⅓ tbsp dijon 83⅓ pinch cayenne 250 large oysters, 1=13g 83⅓ tbsp oyster juice 20⅚ tsp salt 12500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 83⅓ tbsp white vinegar Add {Dijon} Add 83⅓ pinch cayenne Add 20⅚ tsp salt Blend Slowly add 12500 ml sunflower oil Add 250 large oysters, 1=13g Add 83⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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