Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 782 +
Ingredients
130⅓ egg yolk 130⅓ tbsp white vinegar 130⅓ tbsp dijon 130⅓ pinch cayenne 391 large oysters, 1=13g 130⅓ tbsp oyster juice 32 7/12 tsp salt 19550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 130⅓ tbsp white vinegar Add {Dijon} Add 130⅓ pinch cayenne Add 32 7/12 tsp salt Blend Slowly add 19550 ml sunflower oil Add 391 large oysters, 1=13g Add 130⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: