Easy Chimichurri Mayonnaise
Today we have a delightful recipe to share with you. It will surely amuse your taste buds and elevate your meals to a whole new level of deliciousness. Introducing Chimichurri Mayonnaise, a flavour-packed condiment that combines the vibrant essence of fresh herbs with the creamy richness of mayonnaise.
Equipment
- Pestle and Mortar or a small food processor
Ingredients
- 15 g coriander cilantro, or flat leaf parsley, finely chopped
- ⅛ red onion or shallots, finely chopped
- 1 garlic clove peeled and finely chopped
- ½ red chilli pepper finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 50 g mayonnaise
- kosher salt and black pepper to taste
Instructions
- Finely chop coriander (or a mixture of parsley and coriander), red onion, chilli and garlic. Place everything in a pestle and mortar, add red wine vinegar and bash to create a rough paste. Mix in olive oil and scoop the sauce into a small bowl.
- To make creamy chimichurri mayo, mix the mayo into the chimichurri sauce. Taste and season with salt and black pepper if needed. Scoop the mayo mixture into a clean bowl and garnish with a sprig of parsley and a sprinkle of chilli flakes.
Video
Notes
To store leftovers, transfer the chimichurri mayo to an airtight container. Glass jars or containers with tight-fitting lids work well for this purpose. Ensure that the container is clean and dry before transferring the sauce. Store the chimichurri mayo in the refrigerator for up to 5 days.
Nutrition
Calories: 134kcalCarbohydrates: 5gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 4mgSodium: 212mgPotassium: 102mgFiber: 1gSugar: 2gVitamin A: 631IUVitamin C: 19mgCalcium: 13mgIron: 0.4mg
Tried this recipe?Let us know how it was!