Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 614 +
Ingredients
102⅓ egg yolk 102⅓ tbsp white vinegar 102⅓ tbsp dijon 102⅓ pinch cayenne 307 large oysters, 1=13g 102⅓ tbsp oyster juice 25 7/12 tsp salt 15350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 102⅓ tbsp white vinegar Add {Dijon} Add 102⅓ pinch cayenne Add 25 7/12 tsp salt Blend Slowly add 15350 ml sunflower oil Add 307 large oysters, 1=13g Add 102⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: