Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 772 +
Ingredients
128⅔ egg yolk 128⅔ tbsp white vinegar 128⅔ tbsp dijon 128⅔ pinch cayenne 386 large oysters, 1=13g 128⅔ tbsp oyster juice 32⅙ tsp salt 19300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 128⅔ tbsp white vinegar Add {Dijon} Add 128⅔ pinch cayenne Add 32⅙ tsp salt Blend Slowly add 19300 ml sunflower oil Add 386 large oysters, 1=13g Add 128⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: