Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 862 +
Ingredients
143⅔ egg yolk 143⅔ tbsp white vinegar 143⅔ tbsp dijon 143⅔ pinch cayenne 431 large oysters, 1=13g 143⅔ tbsp oyster juice 35 11/12 tsp salt 21550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 143⅔ tbsp white vinegar Add {Dijon} Add 143⅔ pinch cayenne Add 35 11/12 tsp salt Blend Slowly add 21550 ml sunflower oil Add 431 large oysters, 1=13g Add 143⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: