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.

Recipe used in Coxinha with pink pepper & chicken skin bite