40 grams | egg yolk |
25 grams | sushi vinegar |
4 grams | salt |
40 grams | cleaned bell pepper |
2 grams | smoked paprika powder |
180 grams | sunflower oil |
Mix the egg yolk with the sushi vinegar, the salt, the cleaned bell pepper and the smoked paprika powder. Now blend this till smooth. Then add the sunflower oil and blend it once more till completely emulsified. Once that’s done transfer it into a piping bottle and let it set in your fridge for at least 1 hour.
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