Chimichurri Mayo

Oh mayo. I think I may have created the best. invention. ever. It came to me a few weeks ago, as most things do, as a mistake/necessity. I had made some fresh chimichurri to accompany the steak I was prepping for dinner and there was more than I needed but not really enough to do anything with. I had planned on using some fresh mayo as a dip for the asparagus I roasted to accompany said steak. And yes, mayo is lovely... but I didn't want to just toss the remaining chimichurri. Brash decision time. I mixed the two together. Heaven. Absolute heaven. The extra olive oil makes the mayo into a rich aioli basically, and the herbs....? Oh the glory.

As for the chimichurri,  I love it. I mean I really, really love it. I make it all the time and put it on absolutely everything. There are a million versions of this. I basically start with the version below and if I have leftover herbs of another type… I throw ‘em in.

Chimichurri

• 1/2 cup fresh flat-leaf parsley
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon or lime juice
• 2 medium shallots
• 1 teaspoon garlic
• 1 teaspoon red-pepper flakes     
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Put parsley, shallots & garlic in food processor. Blitz. Put mixture in bowl, add remaining ingredients. Whisk all ingredients together.

So simple. So tasty.

Now unlike Molly… the doyenne of homemade mayo… I do not make my own generally. But I promise, you won’t be disappointed making this with store bought.


Enjoy!

Erin

Comments

[Hanne]

Wow, this is a brilliant idea! I can't wait to try it out. I especially like the idea that the extra oil makes it more aioli-like. Yum.

I just looked up chimichurri on wikipedia because... well, because. And it says there that the word is a corruption of Jimmy McCurry, or something like that, after the Irish or Englishman who first made it in Argentina. True story or not, it's kind of interesting.

[EB]

Hanne-
I love the history of stuff like that. Thanks for letting me know. I'm telling you though... this stuff is like crack.

EB