Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 997 +
Ingredients
166⅙ egg yolk 166⅙ tbsp white vinegar 166⅙ tbsp dijon 166⅙ pinch cayenne 498½ large oysters, 1=13g 166⅙ tbsp oyster juice 41 7/13 tsp salt 24925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 166⅙ tbsp white vinegar Add {Dijon} Add 166⅙ pinch cayenne Add 41 7/13 tsp salt Blend Slowly add 24925 ml sunflower oil Add 498½ large oysters, 1=13g Add 166⅙ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: