Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 514 +
Ingredients
85⅔ egg yolk 85⅔ tbsp white vinegar 85⅔ tbsp dijon 85⅔ pinch cayenne 257 large oysters, 1=13g 85⅔ tbsp oyster juice 21 5/12 tsp salt 12850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 85⅔ tbsp white vinegar Add {Dijon} Add 85⅔ pinch cayenne Add 21 5/12 tsp salt Blend Slowly add 12850 ml sunflower oil Add 257 large oysters, 1=13g Add 85⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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