Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 593 +
Ingredients
98⅚ egg yolk 98⅚ tbsp white vinegar 98⅚ tbsp dijon 98⅚ pinch cayenne 296½ large oysters, 1=13g 98⅚ tbsp oyster juice 24 5/7 tsp salt 14825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 98⅚ tbsp white vinegar Add {Dijon} Add 98⅚ pinch cayenne Add 24 5/7 tsp salt Blend Slowly add 14825 ml sunflower oil Add 296½ large oysters, 1=13g Add 98⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: