Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 516 +
Ingredients
86 egg yolk 86 tbsp white vinegar 86 tbsp dijon 86 pinch cayenne 258 large oysters, 1=13g 86 tbsp oyster juice 21½ tsp salt 12900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 86 tbsp white vinegar Add {Dijon} Add 86 pinch cayenne Add 21½ tsp salt Blend Slowly add 12900 ml sunflower oil Add 258 large oysters, 1=13g Add 86 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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