Directions
- 1Dice 100g of chorizo as small as possible.
- 2Add the diced chorizo to a cold pan with 200ml of neutral flavored oil.
- 3Bring the heat up gently for about 30 minutes, rendering out all that delicious fat and flavor. Add a pinch of smoked paprika.
- 4Strain off the chorizo bits and put them into an oven at 150 Celsius for 10 minutes just to dry.
- 5In a bowl, add 2 egg yolks, 1 tbsp of Dijon mustard, 1 tbsp of sherry vinegar and juice of half a lime.
- 6Whisk the mixture, then stream in the cooled chorizo oil while continuously whisking until the mayo forms.
- 7Add a handful of flat parsley and a handful of chives.
- 8Season to taste with salt and more lime juice.
- 9Top with the crispy chorizo bits.
Ingredients
- 100 g Spanish chorizo
- 200 ml vegetable oil
- 1 tsp smoked paprika
- 2 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp Sherry or red wine vinegar
- 1 1/2 lime
- 1 handful flat parsley
- 1 handful chives
- 0 salt
- 0 lime juice
Equipment
knifecutting boardpansieveovenwhiskbowlspatula
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