Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 660 +
Ingredients
110 egg yolk 110 tbsp white vinegar 110 tbsp dijon 110 pinch cayenne 330 large oysters, 1=13g 110 tbsp oyster juice 27½ tsp salt 16500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 110 tbsp white vinegar Add {Dijon} Add 110 pinch cayenne Add 27½ tsp salt Blend Slowly add 16500 ml sunflower oil Add 330 large oysters, 1=13g Add 110 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: