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.
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.