Pink Pepper Aioli Sauce

Ingredients

• 340 g of eggs, blended

• 150 g olive oil

• 2 springs (or 1 tbsp whole pink peppercorns)

• 13 g salt

• 20 g lemon juice

Recipe

1. Blend olive oil and whole pink peppercorns until smooth

2. Strain the olive oil mixture with a cheese cloth or a strainer to get chunks out. Make just to squeeze all the gooood juices out.

3. Blend strained oil with blended eggs, salt, and lemon juice.

4. Jar it up and enjoyyyy.