Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 986 +
Ingredients
164⅓ egg yolk 164⅓ tbsp white vinegar 164⅓ tbsp dijon 164⅓ pinch cayenne 493 large oysters, 1=13g 164⅓ tbsp oyster juice 41 1/12 tsp salt 24650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 164⅓ tbsp white vinegar Add {Dijon} Add 164⅓ pinch cayenne Add 41 1/12 tsp salt Blend Slowly add 24650 ml sunflower oil Add 493 large oysters, 1=13g Add 164⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: