Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 850 +
Ingredients
141⅔ egg yolk 141⅔ tbsp white vinegar 141⅔ tbsp dijon 141⅔ pinch cayenne 425 large oysters, 1=13g 141⅔ tbsp oyster juice 35 5/12 tsp salt 21250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 141⅔ tbsp white vinegar Add {Dijon} Add 141⅔ pinch cayenne Add 35 5/12 tsp salt Blend Slowly add 21250 ml sunflower oil Add 425 large oysters, 1=13g Add 141⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: