Chorizo Mayonnaise
The quick barbecue mayonnaise gets a smoky note from the Spanish chorizo sausage, tastes wonderfully spicy and can be used in a variety of ways: As a dip for spare ribs, with pulled pork in burgers, for coating grilled corn on the cob and much more.
People:For 6 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Frying the chorizo
| 100 g | Chorizo |
| 80 ml | Canola oil |
| 1 tsp. | Smoked paprika |
Mayonnaise
| 2 | Egg yolks |
| 1 tsp. | Dijon mustard |
| 1 tbsp. | Red wine vinegar |
| Juice of half a lime | |
| Some | Salt |
| Pepper |
Preparation steps
Frying the chorizo
- Cut the chorizo into the finest possible cubes.
- Heat with the rapeseed oil and fry slowly for approx. 8 minutes until crispy.
- Stir in the paprika powder.
- Pour through a sieve, reserving the oil, and leave to cool.
- Leave the chorizo crumbs to cool on kitchen paper.
Mayonnaise
- Mix the egg yolks, Dijon mustard, red wine vinegar and lime juice.
- Stir vigorously with a whisk while slowly pouring in the chorizo oil.
- Season to taste with salt and pepper.
- Stir in the chorizo crumbs.