Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 672 +
Ingredients
112 egg yolk 112 tbsp white vinegar 112 tbsp dijon 112 pinch cayenne 336 large oysters, 1=13g 112 tbsp oyster juice 28 tsp salt 16800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 112 tbsp white vinegar Add {Dijon} Add 112 pinch cayenne Add 28 tsp salt Blend Slowly add 16800 ml sunflower oil Add 336 large oysters, 1=13g Add 112 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: