Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 697 +
Ingredients
116⅙ egg yolk 116⅙ tbsp white vinegar 116⅙ tbsp dijon 116⅙ pinch cayenne 348½ large oysters, 1=13g 116⅙ tbsp oyster juice 29 1/16 tsp salt 17425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 116⅙ tbsp white vinegar Add {Dijon} Add 116⅙ pinch cayenne Add 29 1/16 tsp salt Blend Slowly add 17425 ml sunflower oil Add 348½ large oysters, 1=13g Add 116⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: