Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 692 +
Ingredients
115⅓ egg yolk 115⅓ tbsp white vinegar 115⅓ tbsp dijon 115⅓ pinch cayenne 346 large oysters, 1=13g 115⅓ tbsp oyster juice 28⅚ tsp salt 17300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 115⅓ tbsp white vinegar Add {Dijon} Add 115⅓ pinch cayenne Add 28⅚ tsp salt Blend Slowly add 17300 ml sunflower oil Add 346 large oysters, 1=13g Add 115⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: