Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 501 +
Ingredients
83½ egg yolk 83½ tbsp white vinegar 83½ tbsp dijon 83½ pinch cayenne 250½ large oysters, 1=13g 83½ tbsp oyster juice 20⅞ tsp salt 12525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 83½ tbsp white vinegar Add {Dijon} Add 83½ pinch cayenne Add 20⅞ tsp salt Blend Slowly add 12525 ml sunflower oil Add 250½ large oysters, 1=13g Add 83½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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