Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 999 +
Ingredients
166½ egg yolk 166½ tbsp white vinegar 166½ tbsp dijon 166½ pinch cayenne 499½ large oysters, 1=13g 166½ tbsp oyster juice 41⅝ tsp salt 24975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 166½ tbsp white vinegar Add {Dijon} Add 166½ pinch cayenne Add 41⅝ tsp salt Blend Slowly add 24975 ml sunflower oil Add 499½ large oysters, 1=13g Add 166½ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: