Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 506 +
Ingredients
84⅓ egg yolk 84⅓ tbsp white vinegar 84⅓ tbsp dijon 84⅓ pinch cayenne 253 large oysters, 1=13g 84⅓ tbsp oyster juice 21 1/12 tsp salt 12650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 84⅓ tbsp white vinegar Add {Dijon} Add 84⅓ pinch cayenne Add 21 1/12 tsp salt Blend Slowly add 12650 ml sunflower oil Add 253 large oysters, 1=13g Add 84⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: