Chipotle Mayonnaise
This delicious condiment can be used in so many ways, don't just think salad dressing. Use it as you would any tasty aioli. Fries chicken eggs salad
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!
Need
- 2 cloves garlic
- 1 chipotle chilli in adobo sauce
- 2 Teaspoons adobo sauce (from the tin)
- 2 Teaspoons apple cider vinegar
- 1 Pinch pink salt flakes BUY
- 1 egg
- 300 Grams grapeseed oil
- 2 limes juice only
Do
- 1
Place garlic and chipotle chilli into the Thermomix bowl. Chop 3 sec/speed 6.
- 2
Add adobo sauce, vinegar, salt and egg and set timer for 4 min/37/speed 4.
- 3
When there is 3 minutes left on the timer, hold MC in place with your hand (to prevent it from floating) while you pour the oil onto the lid.
- 4
Add lime juice and combine 4 sec/speed 4.
- 5
Scrape into sterilized jar and keep in fridge up to 3 weeks
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
