Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 704 +
Ingredients
117⅓ egg yolk 117⅓ tbsp white vinegar 117⅓ tbsp dijon 117⅓ pinch cayenne 352 large oysters, 1=13g 117⅓ tbsp oyster juice 29⅓ tsp salt 17600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 117⅓ tbsp white vinegar Add {Dijon} Add 117⅓ pinch cayenne Add 29⅓ tsp salt Blend Slowly add 17600 ml sunflower oil Add 352 large oysters, 1=13g Add 117⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: