Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 568 +
Ingredients
94⅔ egg yolk 94⅔ tbsp white vinegar 94⅔ tbsp dijon 94⅔ pinch cayenne 284 large oysters, 1=13g 94⅔ tbsp oyster juice 23⅔ tsp salt 14200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 94⅔ tbsp white vinegar Add {Dijon} Add 94⅔ pinch cayenne Add 23⅔ tsp salt Blend Slowly add 14200 ml sunflower oil Add 284 large oysters, 1=13g Add 94⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: