Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 931 +
Ingredients
155⅙ egg yolk 155⅙ tbsp white vinegar 155⅙ tbsp dijon 155⅙ pinch cayenne 465½ large oysters, 1=13g 155⅙ tbsp oyster juice 38 11/14 tsp salt 23275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 155⅙ tbsp white vinegar Add {Dijon} Add 155⅙ pinch cayenne Add 38 11/14 tsp salt Blend Slowly add 23275 ml sunflower oil Add 465½ large oysters, 1=13g Add 155⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: