Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 880 +
Ingredients
146⅔ egg yolk 146⅔ tbsp white vinegar 146⅔ tbsp dijon 146⅔ pinch cayenne 440 large oysters, 1=13g 146⅔ tbsp oyster juice 36⅔ tsp salt 22000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 146⅔ tbsp white vinegar Add {Dijon} Add 146⅔ pinch cayenne Add 36⅔ tsp salt Blend Slowly add 22000 ml sunflower oil Add 440 large oysters, 1=13g Add 146⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: