Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 789 +
Ingredients
131½ egg yolk 131½ tbsp white vinegar 131½ tbsp dijon 131½ pinch cayenne 394½ large oysters, 1=13g 131½ tbsp oyster juice 32⅞ tsp salt 19725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 131½ tbsp white vinegar Add {Dijon} Add 131½ pinch cayenne Add 32⅞ tsp salt Blend Slowly add 19725 ml sunflower oil Add 394½ large oysters, 1=13g Add 131½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: