Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 542 +
Ingredients
90⅓ egg yolk 90⅓ tbsp white vinegar 90⅓ tbsp dijon 90⅓ pinch cayenne 271 large oysters, 1=13g 90⅓ tbsp oyster juice 22 7/12 tsp salt 13550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 90⅓ tbsp white vinegar Add {Dijon} Add 90⅓ pinch cayenne Add 22 7/12 tsp salt Blend Slowly add 13550 ml sunflower oil Add 271 large oysters, 1=13g Add 90⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: