Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 699 +
Ingredients
116½ egg yolk 116½ tbsp white vinegar 116½ tbsp dijon 116½ pinch cayenne 349½ large oysters, 1=13g 116½ tbsp oyster juice 29⅛ tsp salt 17475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 116½ tbsp white vinegar Add {Dijon} Add 116½ pinch cayenne Add 29⅛ tsp salt Blend Slowly add 17475 ml sunflower oil Add 349½ large oysters, 1=13g Add 116½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: