Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 659 +
Ingredients
109⅚ egg yolk 109⅚ tbsp white vinegar 109⅚ tbsp dijon 109⅚ pinch cayenne 329½ large oysters, 1=13g 109⅚ tbsp oyster juice 27 6/13 tsp salt 16475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 109⅚ tbsp white vinegar Add {Dijon} Add 109⅚ pinch cayenne Add 27 6/13 tsp salt Blend Slowly add 16475 ml sunflower oil Add 329½ large oysters, 1=13g Add 109⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: