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Bell pepper emulsion

40 grams

egg yolk

25 grams

sushi vinegar

4 grams


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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