Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 798 +
Ingredients
133 egg yolk 133 tbsp white vinegar 133 tbsp dijon 133 pinch cayenne 399 large oysters, 1=13g 133 tbsp oyster juice 33¼ tsp salt 19950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 133 tbsp white vinegar Add {Dijon} Add 133 pinch cayenne Add 33¼ tsp salt Blend Slowly add 19950 ml sunflower oil Add 399 large oysters, 1=13g Add 133 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: