Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 507 +
Ingredients
84½ egg yolk 84½ tbsp white vinegar 84½ tbsp dijon 84½ pinch cayenne 253½ large oysters, 1=13g 84½ tbsp oyster juice 21⅛ tsp salt 12675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 84½ tbsp white vinegar Add {Dijon} Add 84½ pinch cayenne Add 21⅛ tsp salt Blend Slowly add 12675 ml sunflower oil Add 253½ large oysters, 1=13g Add 84½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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