40 grams | egg white |
40 grams | yoghurt |
25 grams | sushi vinegar |
4 grams | salt |
1/4 | lime |
150 grams | neutral oil (I use sunflower oil) |
Mix the egg white with the yoghurt, the sushi vinegar, the salt, the zest from a quarter of a lime and the neutral oil. Blend this till it’s fully emulsified. Then transfer it into a piping bottle and let it set in your fridge for at least one hour.
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