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Chorizo Mayonnaise
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Chorizo Mayonnaise

50 minPorcje: 8Nutri-Score D€€
od @chefthombateman2 importyugotowano 0 razy
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Składniki

8 osób
  • chorizo (finely diced)Inne100 g
  • neutral flavoured oil (vegetable, sunflower or avocado)Spiżarnia200 ml
  • smoked paprika (1 tsp)Przyprawy1 kawałek
  • egg yolksNabiał2 kawałki
  • Dijon mustard (1 tbsp)Spiżarnia15 ml
  • Sherry or red wine vinegar (1 tbsp)Spiżarnia15 ml
  • lime (juice of half, plus more to taste)Warzywa i owoce1 kawałek
  • flat parsley (handful, chopped)Warzywa i owoce15 g
  • chives (handful, chopped)Warzywa i owoce15 g
  • salt (to taste)Przyprawy3 g

na porcję

Wartości odżywcze

223kcal

Węglowodany
1 g
Białko
2 g
Tłuszcz
24 g

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4
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