Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 549 +
Ingredients
91½ egg yolk 91½ tbsp white vinegar 91½ tbsp dijon 91½ pinch cayenne 274½ large oysters, 1=13g 91½ tbsp oyster juice 22⅞ tsp salt 13725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 91½ tbsp white vinegar Add {Dijon} Add 91½ pinch cayenne Add 22⅞ tsp salt Blend Slowly add 13725 ml sunflower oil Add 274½ large oysters, 1=13g Add 91½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: