Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 509 +
Ingredients
84⅚ egg yolk 84⅚ tbsp white vinegar 84⅚ tbsp dijon 84⅚ pinch cayenne 254½ large oysters, 1=13g 84⅚ tbsp oyster juice 21 3/14 tsp salt 12725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 84⅚ tbsp white vinegar Add {Dijon} Add 84⅚ pinch cayenne Add 21 3/14 tsp salt Blend Slowly add 12725 ml sunflower oil Add 254½ large oysters, 1=13g Add 84⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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