Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 907 +
Ingredients
151⅙ egg yolk 151⅙ tbsp white vinegar 151⅙ tbsp dijon 151⅙ pinch cayenne 453½ large oysters, 1=13g 151⅙ tbsp oyster juice 37 11/14 tsp salt 22675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 151⅙ tbsp white vinegar Add {Dijon} Add 151⅙ pinch cayenne Add 37 11/14 tsp salt Blend Slowly add 22675 ml sunflower oil Add 453½ large oysters, 1=13g Add 151⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: