Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 767 +
Ingredients
127⅚ egg yolk 127⅚ tbsp white vinegar 127⅚ tbsp dijon 127⅚ pinch cayenne 383½ large oysters, 1=13g 127⅚ tbsp oyster juice 31 15/16 tsp salt 19175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 127⅚ tbsp white vinegar Add {Dijon} Add 127⅚ pinch cayenne Add 31 15/16 tsp salt Blend Slowly add 19175 ml sunflower oil Add 383½ large oysters, 1=13g Add 127⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: