Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 891 +
Ingredients
148½ egg yolk 148½ tbsp white vinegar 148½ tbsp dijon 148½ pinch cayenne 445½ large oysters, 1=13g 148½ tbsp oyster juice 37⅛ tsp salt 22275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 148½ tbsp white vinegar Add {Dijon} Add 148½ pinch cayenne Add 37⅛ tsp salt Blend Slowly add 22275 ml sunflower oil Add 445½ large oysters, 1=13g Add 148½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: