Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 841 +
Ingredients
140⅙ egg yolk 140⅙ tbsp white vinegar 140⅙ tbsp dijon 140⅙ pinch cayenne 420½ large oysters, 1=13g 140⅙ tbsp oyster juice 35 1/16 tsp salt 21025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 140⅙ tbsp white vinegar Add {Dijon} Add 140⅙ pinch cayenne Add 35 1/16 tsp salt Blend Slowly add 21025 ml sunflower oil Add 420½ large oysters, 1=13g Add 140⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: