Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 724 +
Ingredients
120⅔ egg yolk 120⅔ tbsp white vinegar 120⅔ tbsp dijon 120⅔ pinch cayenne 362 large oysters, 1=13g 120⅔ tbsp oyster juice 30⅙ tsp salt 18100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 120⅔ tbsp white vinegar Add {Dijon} Add 120⅔ pinch cayenne Add 30⅙ tsp salt Blend Slowly add 18100 ml sunflower oil Add 362 large oysters, 1=13g Add 120⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: