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.
- 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.