Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 872 +
Ingredients
145⅓ egg yolk 145⅓ tbsp white vinegar 145⅓ tbsp dijon 145⅓ pinch cayenne 436 large oysters, 1=13g 145⅓ tbsp oyster juice 36⅓ tsp salt 21800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 145⅓ tbsp white vinegar Add {Dijon} Add 145⅓ pinch cayenne Add 36⅓ tsp salt Blend Slowly add 21800 ml sunflower oil Add 436 large oysters, 1=13g Add 145⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: