Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 504 +
Ingredients
84 egg yolk 84 tbsp white vinegar 84 tbsp dijon 84 pinch cayenne 252 large oysters, 1=13g 84 tbsp oyster juice 21 tsp salt 12600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 84 tbsp white vinegar Add {Dijon} Add 84 pinch cayenne Add 21 tsp salt Blend Slowly add 12600 ml sunflower oil Add 252 large oysters, 1=13g Add 84 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: