Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 513 +
Ingredients
85½ egg yolk 85½ tbsp white vinegar 85½ tbsp dijon 85½ pinch cayenne 256½ large oysters, 1=13g 85½ tbsp oyster juice 21⅜ tsp salt 12825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 85½ tbsp white vinegar Add {Dijon} Add 85½ pinch cayenne Add 21⅜ tsp salt Blend Slowly add 12825 ml sunflower oil Add 256½ large oysters, 1=13g Add 85½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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