Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 734 +
Ingredients
122⅓ egg yolk 122⅓ tbsp white vinegar 122⅓ tbsp dijon 122⅓ pinch cayenne 367 large oysters, 1=13g 122⅓ tbsp oyster juice 30 7/12 tsp salt 18350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 122⅓ tbsp white vinegar Add {Dijon} Add 122⅓ pinch cayenne Add 30 7/12 tsp salt Blend Slowly add 18350 ml sunflower oil Add 367 large oysters, 1=13g Add 122⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: