Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 503 +
Ingredients
83⅚ egg yolk 83⅚ tbsp white vinegar 83⅚ tbsp dijon 83⅚ pinch cayenne 251½ large oysters, 1=13g 83⅚ tbsp oyster juice 20 15/16 tsp salt 12575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 83⅚ tbsp white vinegar Add {Dijon} Add 83⅚ pinch cayenne Add 20 15/16 tsp salt Blend Slowly add 12575 ml sunflower oil Add 251½ large oysters, 1=13g Add 83⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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