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.
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, 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.
