Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 722 +
Ingredients
120⅓ egg yolk 120⅓ tbsp white vinegar 120⅓ tbsp dijon 120⅓ pinch cayenne 361 large oysters, 1=13g 120⅓ tbsp oyster juice 30 1/12 tsp salt 18050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 120⅓ tbsp white vinegar Add {Dijon} Add 120⅓ pinch cayenne Add 30 1/12 tsp salt Blend Slowly add 18050 ml sunflower oil Add 361 large oysters, 1=13g Add 120⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: