Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 505 +
Ingredients
84⅙ egg yolk 84⅙ tbsp white vinegar 84⅙ tbsp dijon 84⅙ pinch cayenne 252½ large oysters, 1=13g 84⅙ tbsp oyster juice 21 1/16 tsp salt 12625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 84⅙ tbsp white vinegar Add {Dijon} Add 84⅙ pinch cayenne Add 21 1/16 tsp salt Blend Slowly add 12625 ml sunflower oil Add 252½ large oysters, 1=13g Add 84⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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