Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 517 +
Ingredients
86⅙ egg yolk 86⅙ tbsp white vinegar 86⅙ tbsp dijon 86⅙ pinch cayenne 258½ large oysters, 1=13g 86⅙ tbsp oyster juice 21 7/13 tsp salt 12925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 86⅙ tbsp white vinegar Add {Dijon} Add 86⅙ pinch cayenne Add 21 7/13 tsp salt Blend Slowly add 12925 ml sunflower oil Add 258½ large oysters, 1=13g Add 86⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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