Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 562 +
Ingredients
93⅔ egg yolk 93⅔ tbsp white vinegar 93⅔ tbsp dijon 93⅔ pinch cayenne 281 large oysters, 1=13g 93⅔ tbsp oyster juice 23 5/12 tsp salt 14050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 93⅔ tbsp white vinegar Add {Dijon} Add 93⅔ pinch cayenne Add 23 5/12 tsp salt Blend Slowly add 14050 ml sunflower oil Add 281 large oysters, 1=13g Add 93⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: