Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 832 +
Ingredients
138⅔ egg yolk 138⅔ tbsp white vinegar 138⅔ tbsp dijon 138⅔ pinch cayenne 416 large oysters, 1=13g 138⅔ tbsp oyster juice 34⅔ tsp salt 20800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 138⅔ tbsp white vinegar Add {Dijon} Add 138⅔ pinch cayenne Add 34⅔ tsp salt Blend Slowly add 20800 ml sunflower oil Add 416 large oysters, 1=13g Add 138⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: