Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 618 +
Ingredients
103 egg yolk 103 tbsp white vinegar 103 tbsp dijon 103 pinch cayenne 309 large oysters, 1=13g 103 tbsp oyster juice 25¾ tsp salt 15450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 103 tbsp white vinegar Add {Dijon} Add 103 pinch cayenne Add 25¾ tsp salt Blend Slowly add 15450 ml sunflower oil Add 309 large oysters, 1=13g Add 103 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: