Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 828 +
Ingredients
138 egg yolk 138 tbsp white vinegar 138 tbsp dijon 138 pinch cayenne 414 large oysters, 1=13g 138 tbsp oyster juice 34½ tsp salt 20700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 138 tbsp white vinegar Add {Dijon} Add 138 pinch cayenne Add 34½ tsp salt Blend Slowly add 20700 ml sunflower oil Add 414 large oysters, 1=13g Add 138 tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: