Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 502 +
Ingredients
83⅔ egg yolk 83⅔ tbsp white vinegar 83⅔ tbsp dijon 83⅔ pinch cayenne 251 large oysters, 1=13g 83⅔ tbsp oyster juice 20 11/12 tsp salt 12550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 83⅔ tbsp white vinegar Add {Dijon} Add 83⅔ pinch cayenne Add 20 11/12 tsp salt Blend Slowly add 12550 ml sunflower oil Add 251 large oysters, 1=13g Add 83⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: