Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 510 +
Ingredients
85 egg yolk 85 tbsp white vinegar 85 tbsp dijon 85 pinch cayenne 255 large oysters, 1=13g 85 tbsp oyster juice 21¼ tsp salt 12750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 85 tbsp white vinegar Add {Dijon} Add 85 pinch cayenne Add 21¼ tsp salt Blend Slowly add 12750 ml sunflower oil Add 255 large oysters, 1=13g Add 85 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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