Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 527 +
Ingredients
87⅚ egg yolk 87⅚ tbsp white vinegar 87⅚ tbsp dijon 87⅚ pinch cayenne 263½ large oysters, 1=13g 87⅚ tbsp oyster juice 21 15/16 tsp salt 13175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 87⅚ tbsp white vinegar Add {Dijon} Add 87⅚ pinch cayenne Add 21 15/16 tsp salt Blend Slowly add 13175 ml sunflower oil Add 263½ large oysters, 1=13g Add 87⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: