Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 512 +
Ingredients
85⅓ egg yolk 85⅓ tbsp white vinegar 85⅓ tbsp dijon 85⅓ pinch cayenne 256 large oysters, 1=13g 85⅓ tbsp oyster juice 21⅓ tsp salt 12800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 85⅓ tbsp white vinegar Add {Dijon} Add 85⅓ pinch cayenne Add 21⅓ tsp salt Blend Slowly add 12800 ml sunflower oil Add 256 large oysters, 1=13g Add 85⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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