Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 737 +
Ingredients
122⅚ egg yolk 122⅚ tbsp white vinegar 122⅚ tbsp dijon 122⅚ pinch cayenne 368½ large oysters, 1=13g 122⅚ tbsp oyster juice 30 5/7 tsp salt 18425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 122⅚ tbsp white vinegar Add {Dijon} Add 122⅚ pinch cayenne Add 30 5/7 tsp salt Blend Slowly add 18425 ml sunflower oil Add 368½ large oysters, 1=13g Add 122⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: