top of page

Pink pepper mayonnaise


40 grams

egg yolk

5 grams

pink pepper

10 grams

mustard

2 grams

wasabi

4 drops

tabasco

20 grams

lime juice

3 grams

salt

200 grams

neutral oil (I use sunflower oil)

Mix the egg yolk with the pink pepper, the mustard, the wasabi, the tabasco, the lime juice and the salt. Now blend this till smooth. Then add the neutral oil. Now blend it till fully emulsified. Then transfer it into a piping bottle and keep it in your fridge for later.





Comments


Subscribe to the weekly newsletter

Thanks for subscribing!

bottom of page