This recipe is so versatile and really you could make a batch and keep it on hand at all times. It certainly can be used as a dip, but was originally created for the Chicken and Potato Salad, so make it for that, then start inventing other reasons to make it. I LOVE it in place of aioli for just about anything! You're welcome.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 clove garlic
- 1 sprig rosemary, foliage only
- 2 Pinches pink salt flakes BUY
- 2 egg yolks
- 1 Tablespoon apple cider vinegar
- 1 Teaspoon French Mustard
- 40 Grams sun dried tomatoes in oil
- 200 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 lemon, juice only
Do
- 1
Place garlic, rosemary and salt into Thermomix bowl and chop 5 sec/speed 7
- 2
Add yolks, vinegar and mustard and mix 1 min/speed 5.
- 3
Scrape down sides of bowl and add sun-dried tomatoes. Chop 30 sec/speed 6.
- 4
With blades rotating on speed 4, pour oil slowly through hole in lid directly onto blade, taking 2-3 min to add the oil.
- 5
Add lemon juice 5 sec/speed 4 until the dressing has formed a runny consistency.
- 6
Place into a sterilised jar and keep in the fridge until use.
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!
