Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 914 +
Ingredients
152⅓ egg yolk 152⅓ tbsp white vinegar 152⅓ tbsp dijon 152⅓ pinch cayenne 457 large oysters, 1=13g 152⅓ tbsp oyster juice 38 1/12 tsp salt 22850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 152⅓ tbsp white vinegar Add {Dijon} Add 152⅓ pinch cayenne Add 38 1/12 tsp salt Blend Slowly add 22850 ml sunflower oil Add 457 large oysters, 1=13g Add 152⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: