Chorizo Mayonnaise

45 mins
Serves 1
instagram.com

Directions

  1. 1Dice 100g of chorizo as small as possible.
  2. 2Dice 100g of chorizo as small as possible.
  3. 3Dice 100g of chorizo as small as possible.
  4. 4Add the diced chorizo to a cold pan with 200ml of neutral flavored oil.
  5. 5Add the diced chorizo to a cold pan with 200ml of neutral flavored oil.
  6. 6Add the diced chorizo to a cold pan with 200ml of neutral flavored oil.
  7. 7Bring the heat up gently for about 30 minutes, rendering out all that delicious fat and flavor. Add a pinch of smoked paprika.
  8. 8Bring the heat up gently for about 30 minutes, rendering out all that delicious fat and flavor. Add a pinch of smoked paprika.
  9. 9Bring the heat up gently for about 30 minutes, rendering out all that delicious fat and flavor. Add a pinch of smoked paprika.
  10. 10Strain off the chorizo bits and put them into an oven at 150 Celsius for 10 minutes just to dry.
  11. 11Strain off the chorizo bits and put them into an oven at 150 Celsius for 10 minutes just to dry.
  12. 12Strain off the chorizo bits and put them into an oven at 150 Celsius for 10 minutes just to dry.
  13. 13In a bowl, add 2 egg yolks, 1 tbsp of Dijon mustard, 1 tbsp of sherry vinegar and juice of half a lime.
  14. 14In a bowl, add 2 egg yolks, 1 tbsp of Dijon mustard, 1 tbsp of sherry vinegar and juice of half a lime.
  15. 15In a bowl, add 2 egg yolks, 1 tbsp of Dijon mustard, 1 tbsp of sherry vinegar and juice of half a lime.
  16. 16Whisk the mixture, then stream in the cooled chorizo oil while continuously whisking until the mayo forms.
  17. 17Whisk the mixture, then stream in the cooled chorizo oil while continuously whisking until the mayo forms.
  18. 18Whisk the mixture, then stream in the cooled chorizo oil while continuously whisking until the mayo forms.
  19. 19Add a handful of flat parsley and a handful of chives.
  20. 20Add a handful of flat parsley and a handful of chives.
  21. 21Add a handful of flat parsley and a handful of chives.
  22. 22Season to taste with salt and more lime juice.
  23. 23Season to taste with salt and more lime juice.
  24. 24Season to taste with salt and more lime juice.
  25. 25Top with the crispy chorizo bits.
  26. 26Top with the crispy chorizo bits.
  27. 27Top with the crispy chorizo bits.

Ingredients

  • 100 g Spanish chorizo
  • 100 g Spanish chorizo
  • 100 g Spanish chorizo
  • 200 ml vegetable oil
  • 200 ml vegetable oil
  • 200 ml vegetable oil
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Sherry or red wine vinegar
  • 1 tbsp Sherry or red wine vinegar
  • 1 tbsp Sherry or red wine vinegar
  • 1 1/2 lime
  • 1 1/2 lime
  • 1 1/2 lime
  • 1 handful flat parsley
  • 1 handful flat parsley
  • 1 handful flat parsley
  • 1 handful chives
  • 1 handful chives
  • 1 handful chives
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 lime juice
  • 0 lime juice
  • 0 lime juice

Equipment

knifecutting boardpansieveovenwhiskbowlspatula