Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 952 +
Ingredients
158⅔ egg yolk 158⅔ tbsp white vinegar 158⅔ tbsp dijon 158⅔ pinch cayenne 476 large oysters, 1=13g 158⅔ tbsp oyster juice 39⅔ tsp salt 23800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 158⅔ tbsp white vinegar Add {Dijon} Add 158⅔ pinch cayenne Add 39⅔ tsp salt Blend Slowly add 23800 ml sunflower oil Add 476 large oysters, 1=13g Add 158⅔ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: