Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 730 +
Ingredients
121⅔ egg yolk 121⅔ tbsp white vinegar 121⅔ tbsp dijon 121⅔ pinch cayenne 365 large oysters, 1=13g 121⅔ tbsp oyster juice 30 5/12 tsp salt 18250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 121⅔ tbsp white vinegar Add {Dijon} Add 121⅔ pinch cayenne Add 30 5/12 tsp salt Blend Slowly add 18250 ml sunflower oil Add 365 large oysters, 1=13g Add 121⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: