Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 835 +
Ingredients
139⅙ egg yolk 139⅙ tbsp white vinegar 139⅙ tbsp dijon 139⅙ pinch cayenne 417½ large oysters, 1=13g 139⅙ tbsp oyster juice 34 11/14 tsp salt 20875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 139⅙ tbsp white vinegar Add {Dijon} Add 139⅙ pinch cayenne Add 34 11/14 tsp salt Blend Slowly add 20875 ml sunflower oil Add 417½ large oysters, 1=13g Add 139⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: