Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 633 +
Ingredients
105½ egg yolk 105½ tbsp white vinegar 105½ tbsp dijon 105½ pinch cayenne 316½ large oysters, 1=13g 105½ tbsp oyster juice 26⅜ tsp salt 15825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 105½ tbsp white vinegar Add {Dijon} Add 105½ pinch cayenne Add 26⅜ tsp salt Blend Slowly add 15825 ml sunflower oil Add 316½ large oysters, 1=13g Add 105½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: