Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 569 +
Ingredients
94⅚ egg yolk 94⅚ tbsp white vinegar 94⅚ tbsp dijon 94⅚ pinch cayenne 284½ large oysters, 1=13g 94⅚ tbsp oyster juice 23 5/7 tsp salt 14225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 94⅚ tbsp white vinegar Add {Dijon} Add 94⅚ pinch cayenne Add 23 5/7 tsp salt Blend Slowly add 14225 ml sunflower oil Add 284½ large oysters, 1=13g Add 94⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: