Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 558 +
Ingredients
93 egg yolk 93 tbsp white vinegar 93 tbsp dijon 93 pinch cayenne 279 large oysters, 1=13g 93 tbsp oyster juice 23¼ tsp salt 13950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 93 tbsp white vinegar Add {Dijon} Add 93 pinch cayenne Add 23¼ tsp salt Blend Slowly add 13950 ml sunflower oil Add 279 large oysters, 1=13g Add 93 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: