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Chorizo Mayonnaise
Sauce

Chorizo Mayonnaise

50 minPour 8Nutri-Score D€€
par @chefthombateman2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • chorizo (finely diced)Autres100 g
  • neutral flavoured oil (vegetable, sunflower or avocado)Épicerie200 ml
  • smoked paprika (1 tsp)Épices1 morceau
  • egg yolksProduits laitiers2 morceaux
  • Dijon mustard (1 tbsp)Épicerie15 ml
  • Sherry or red wine vinegar (1 tbsp)Épicerie15 ml
  • lime (juice of half, plus more to taste)Fruits et légumes1 morceau
  • flat parsley (handful, chopped)Fruits et légumes15 g
  • chives (handful, chopped)Fruits et légumes15 g
  • salt (to taste)Épices3 g

par portion

Nutrition

223kcal

Glucides
1 g
Protéines
2 g
Lipides
24 g

pas à pas

Préparation

  1. Render the chorizo

    • Dice 100g of chorizo as small as you can.
    • Add the diced chorizo to a cold pan with 200ml of neutral flavoured oil.
    • Bring the heat up gently and cook for about 30 minutes on low, rendering out the fat and flavour.
    • Add a pinch of smoked paprika to help with the colour.
    Étape 1

  2. Strain and dry the chorizo

    • Strain the oil through a sieve and set it aside to cool.
    • Spread the chorizo bits on a tray and dry them out in an oven at 150°C for 10 minutes.
    Étape 2

  3. Make the mayonnaise

    • Add 2 egg yolks, 1 tbsp Dijon mustard, 1 tbsp Sherry vinegar and the juice of half a lime to a bowl with a pinch of salt.
    • Break it up with a whisk.
    • Stream in the now cooled chorizo oil while whisking continually until the mayo forms.
    Étape 3

  4. Finish and serve

    • Add a handful of flat parsley and a handful of chives.
    • Season to taste with salt and more lime juice.
    • Top with the crispy bits of chorizo.
    Étape 4
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