Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 508 +
Ingredients
84⅔ egg yolk 84⅔ tbsp white vinegar 84⅔ tbsp dijon 84⅔ pinch cayenne 254 large oysters, 1=13g 84⅔ tbsp oyster juice 21⅙ tsp salt 12700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 84⅔ tbsp white vinegar Add {Dijon} Add 84⅔ pinch cayenne Add 21⅙ tsp salt Blend Slowly add 12700 ml sunflower oil Add 254 large oysters, 1=13g Add 84⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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