- 1kg CHORIZO COOKING SAUSAGE - SLICED 1/2cm THIN
- 2 cloves GARLIC - BRUISED
- 1 RED CHILLI - SPLIT DOWN THE MIDDLE
- 2 Litres SUNFLOWER OIL
- 250g (1.25 cups) EGG YOLKS - PASTEURISED
- 1 teaspoon HARISSA OR CHILLI OIL
- 1/2 teaspoon GRATED FRESH GARLIC
- 2 ea LEMONS - JUICE ONLY
- 3 tablespoons SHERRY VINEGAR ( XIERES )
- 3 teaspoons SWEET PANISH PAPRIKA - USE ONLY THE GOOD QUALITY IN THE SMALL SQUARE TIN !!!!!
- 1/2 cup DIJON SMOOTH MUSTARD
Chorizo Aioli
Ingredients
Method
PLACE THE FIRST 6 INGREDINETS INTO A MIXIG BOWL, GRADUALLY IN A THIN STEADY STREAM, WHISK IN THE CHORIZO OIL, MAKING SURE ALL IS WELL EMUSLIFIED - DO THIS GRADUALLY UNTIL ALL THE OIL IS MIXED IN AND YOU HAVE A MAYONNIASE WITH THE CONSISTENCY OF GREEK YOGHURT.
(IF THE MIXTURE BEGINS TO SPLIT FOR ANY REASON - WHISK IN A LITTLE WARM WATER, THIS WILL HELP BRING IT BACK)
SEASON TO TASTE WITHSALT AND MILLED BLACK PEPPER - ALSO TASTE TEST FOR ACIDITY AND FLAVOUR.
SCRAPE INTO A CLEAN CONTAINER, COVER, DATE/LABEL AND REFIGERATE UNTIL REQUIRED.
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