Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 813 +
Ingredients
135½ egg yolk 135½ tbsp white vinegar 135½ tbsp dijon 135½ pinch cayenne 406½ large oysters, 1=13g 135½ tbsp oyster juice 33⅞ tsp salt 20325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 135½ tbsp white vinegar Add {Dijon} Add 135½ pinch cayenne Add 33⅞ tsp salt Blend Slowly add 20325 ml sunflower oil Add 406½ large oysters, 1=13g Add 135½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: