Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 775 +
Ingredients
129⅙ egg yolk 129⅙ tbsp white vinegar 129⅙ tbsp dijon 129⅙ pinch cayenne 387½ large oysters, 1=13g 129⅙ tbsp oyster juice 32 2/7 tsp salt 19375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 129⅙ tbsp white vinegar Add {Dijon} Add 129⅙ pinch cayenne Add 32 2/7 tsp salt Blend Slowly add 19375 ml sunflower oil Add 387½ large oysters, 1=13g Add 129⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: