Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 546 +
Ingredients
91 egg yolk 91 tbsp white vinegar 91 tbsp dijon 91 pinch cayenne 273 large oysters, 1=13g 91 tbsp oyster juice 22¾ tsp salt 13650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 91 tbsp white vinegar Add {Dijon} Add 91 pinch cayenne Add 22¾ tsp salt Blend Slowly add 13650 ml sunflower oil Add 273 large oysters, 1=13g Add 91 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: