Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 992 +
Ingredients
165⅓ egg yolk 165⅓ tbsp white vinegar 165⅓ tbsp dijon 165⅓ pinch cayenne 496 large oysters, 1=13g 165⅓ tbsp oyster juice 41⅓ tsp salt 24800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 165⅓ tbsp white vinegar Add {Dijon} Add 165⅓ pinch cayenne Add 41⅓ tsp salt Blend Slowly add 24800 ml sunflower oil Add 496 large oysters, 1=13g Add 165⅓ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: