Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 729 +
Ingredients
121½ egg yolk 121½ tbsp white vinegar 121½ tbsp dijon 121½ pinch cayenne 364½ large oysters, 1=13g 121½ tbsp oyster juice 30⅜ tsp salt 18225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 121½ tbsp white vinegar Add {Dijon} Add 121½ pinch cayenne Add 30⅜ tsp salt Blend Slowly add 18225 ml sunflower oil Add 364½ large oysters, 1=13g Add 121½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: