I love a good kick in the mouth when it comes to condiments and this is just that. Chipotles are smoked dried jalapeño chillies, so you know the kick is there. This recipe can be used widely across a load of applications (pictured is the Cacao Shredded beef with Parmesan tacos) but think quesadillas, served on top of eggs, (cooked ones, clearly!) as a salad dressing in it's own right, as a dip for fries, on top of fried chicken/fish/steak...the list goes on and on. YUM!
You will love it. And it stores for ages in the fridge. Enjoy!
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- 2 Egg Yolk
- 2 Confit Garlic cloves Recipe
- 15 Grams Vinegar White Wine
- 1 Chipotle chilli in adobo sauce
- 1-2 Teaspoons adobo sauce (from the tin)
- Pinches Pink Salt Flakes BUY
- 400 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Limes juice only
Place egg yolks, confit garlic, vinegar, chipotle chilli, adobo sauce and salt into Thermomix bowl and mix 1 min/37°C/Butterfly/speed 4.
Add oil through hole in lid with MC in place, 4 min/speed 5.
Add lime juice and blend 10 sec/speed 5.
Scrape into sterilized jar and keep in fridge up to 3 weeks