I do love this recipe...mind you I can pretty much add anything to homemade mayo and be in love with it...but this is a keeper. Use it for coleslaw, sandwiches, salads in general, and bring on the corn chips. I do love a creamy dip and this is just perfect in it's own right.
Should a spread be required for anything Mexican, this is it.
So, don't take my word for it, go and do people. Go and do. It will keep for about 4 weeks in a sterlised jar in the fridge, unless of course you know it's there...then the forecast for survival is a lot less.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1-2 cloves garlic
- 1-2 pickled jalapeños or more to taste
- Pinches Pink Salt Flakes pink salt flakes BUY
- 2 egg yolks
- 15 Grams rice wine vinegar
- 2 Tablespoons pickling juice from jalapeños
- 300 Grams flavourless oil
- Juice 2 limes
Place garlic, jalapeños and salt into Thermomix bowl and chop 5 sec/speed 9.
Add egg yolks, jalapeño juice and vinegar and mix 1 min/37ºC/Butterfly/speed 4.
Remove butterfly, then add oil through hole in lid, MC in place, 4 min/speed 5.
Add lime juice and blend 10 sec/speed 5.
Scrape into sterilised jar and keep in fridge up to 3 weeks.