Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 694 +
Ingredients
115⅔ egg yolk 115⅔ tbsp white vinegar 115⅔ tbsp dijon 115⅔ pinch cayenne 347 large oysters, 1=13g 115⅔ tbsp oyster juice 28 11/12 tsp salt 17350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 115⅔ tbsp white vinegar Add {Dijon} Add 115⅔ pinch cayenne Add 28 11/12 tsp salt Blend Slowly add 17350 ml sunflower oil Add 347 large oysters, 1=13g Add 115⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: