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Emulsion of roasted pointed pepper

A simple recipe for a stable emulsion of roasted pointed pepper. We used almond milk here, inspired by the flavour combination of romesco.

Makes 900g.

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Allergens and dietary requirements

  • Sulphite
  • Nuts
  • Vegan

Ingredients

210
g
pointed sweet pepper, roasted
20
g
Chardonnay vinegar
60
g
almond milk
2
g
xanthan gum
8
g
salt
600
g
rapeseed oil

Scale recipe

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