Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 515 +
Ingredients
85⅚ egg yolk 85⅚ tbsp white vinegar 85⅚ tbsp dijon 85⅚ pinch cayenne 257½ large oysters, 1=13g 85⅚ tbsp oyster juice 21 6/13 tsp salt 12875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 85⅚ tbsp white vinegar Add {Dijon} Add 85⅚ pinch cayenne Add 21 6/13 tsp salt Blend Slowly add 12875 ml sunflower oil Add 257½ large oysters, 1=13g Add 85⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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