Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 883 +
Ingredients
147⅙ egg yolk 147⅙ tbsp white vinegar 147⅙ tbsp dijon 147⅙ pinch cayenne 441½ large oysters, 1=13g 147⅙ tbsp oyster juice 36 11/14 tsp salt 22075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 147⅙ tbsp white vinegar Add {Dijon} Add 147⅙ pinch cayenne Add 36 11/14 tsp salt Blend Slowly add 22075 ml sunflower oil Add 441½ large oysters, 1=13g Add 147⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: