Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 651 +
Ingredients
108½ egg yolk 108½ tbsp white vinegar 108½ tbsp dijon 108½ pinch cayenne 325½ large oysters, 1=13g 108½ tbsp oyster juice 27⅛ tsp salt 16275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 108½ tbsp white vinegar Add {Dijon} Add 108½ pinch cayenne Add 27⅛ tsp salt Blend Slowly add 16275 ml sunflower oil Add 325½ large oysters, 1=13g Add 108½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: