Bell pepper emulsion
Ingredients
- 40 g egg yolk
- 25 g sushi vinegar
- 4 g salt
- 40 g cleaned bell pepper
- 2 g smoked paprika powder
- 180 g neutral oil I use sunflower oil
Instructions
- 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 neutral 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.Â
