Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 944 +
Ingredients
157⅓ egg yolk 157⅓ tbsp white vinegar 157⅓ tbsp dijon 157⅓ pinch cayenne 472 large oysters, 1=13g 157⅓ tbsp oyster juice 39⅓ tsp salt 23600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 157⅓ tbsp white vinegar Add {Dijon} Add 157⅓ pinch cayenne Add 39⅓ tsp salt Blend Slowly add 23600 ml sunflower oil Add 472 large oysters, 1=13g Add 157⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: