Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 949 +
Ingredients
158⅙ egg yolk 158⅙ tbsp white vinegar 158⅙ tbsp dijon 158⅙ pinch cayenne 474½ large oysters, 1=13g 158⅙ tbsp oyster juice 39 7/13 tsp salt 23725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 158⅙ tbsp white vinegar Add {Dijon} Add 158⅙ pinch cayenne Add 39 7/13 tsp salt Blend Slowly add 23725 ml sunflower oil Add 474½ large oysters, 1=13g Add 158⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: