Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 916 +
Ingredients
152⅔ egg yolk 152⅔ tbsp white vinegar 152⅔ tbsp dijon 152⅔ pinch cayenne 458 large oysters, 1=13g 152⅔ tbsp oyster juice 38⅙ tsp salt 22900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 152⅔ tbsp white vinegar Add {Dijon} Add 152⅔ pinch cayenne Add 38⅙ tsp salt Blend Slowly add 22900 ml sunflower oil Add 458 large oysters, 1=13g Add 152⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: