Equipment
- Food Processor
Ingredients
- 1 egg at room temperature
- ¼ teaspoon salt
- 1 teaspoon dijon mustard
- 2 teaspoons water
- 1 tablespoon vinegar
- 1 cup canola oil
Mustard Chip Dip
- 1 tablespoon dijon mustard (instead of 1 teaspoon)
- 1 tablespoon american mustard
Herbed Chip Dip
- 1 teaspoon lemon juice
- 1 tablespoon chopped dill
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
Chorizo Chip Dip
- 100 grams chorizo finely diced
- pinch smoked paprika
- 1 cup neutral flavored oil such as canola or vegetable oil
Instructions
Basic Mayonnaise
- Place the egg, salt, mustard, water and vinegar in the bowl of a food processor.
- Start the processor and after a creamy yellow mixture forms, start pouring in the oil through the feed tube in a slow and steady stream.
- After about 2 minutes all the oil should be incorporated and the mayo should be thick and creamy.
- Transfer to an airtight container and refrigerate for 30 minutes before serving.
Mustard Chip Dhip
- Follow the basic mayonnaise recipe but add in 1 tablespoon of dijon mustard instead of 1 teaspoon.
- Once the mayonnaise is thick and creamy, add in the American mustard and mix for another 30 seconds to incorporate.
Herbed Chip Dip
- Follow the basic mayonnaise recipe but add in 1 teaspoon of lemon juice as well in step 1.
- Once the mayonnaise is thick and creamy, add in the chopped herbs and mix until everything is thoroughly combined.
Chorizo Chip Dip
- Add the chorizo, a pinch of paprika and the oil to a saucepan and heat gently for 30 minutes.
- Strain off the oil to remove the chorizo bits (reserving the chorizo bits). Follow the basic mayonnaise recipe from here but use the chorizo flavored oil in place of the canola oil.
- Place the chorizo bits onto a baking tray and place in the oven at 150 °C for 10 minutes to dry out. Stir the chorizo bits through the mayonnaise to finish.
Chips and Dip are one of the most irresistible combinations that everyone loves. This chip dip trio is a combination of fast, fresh and easy to make dips that are far better than any store-bought combination and will have you running back to the kitchen for more.
The base recipe is actually built on a mayonnaise recipe, but with some small tweaks we get a herbed dip, a mustard dip, and a chorizo chip dip.
The Basic Mayonnaise Recipe
Into the bowl of a food processor add an egg, salt, mustard, water and vinegar. Start the processor and mix until a creamy yellow mixture forms. This should take about 15-20 seconds.
Next, with the processor running on a moderate speed, pour the canola oil in a slow steady stream in through the feed tube. Your pour should be slow enough that it creates a stream as thin as angel hair pasta.
After about 2 minutes, all the oil should be poured and incorporated and the mayo should be creamy and of a spreadable consistency. You may wish to add extra salt or lemon juice to balance the saltiness and tang of the mayonnaise
Transfer the mayonnaise to an air-tight container and refrigerate for at least 30 minutes, to allow it to firm up.
Recipe Notes
- It’s important to use room temperature eggs when making mayonnaise. Eggs may be cracked into a bowl and sat for 20 minutes to bring to room temperature.
- If the mayonnaise is too thick, mix in a teaspoon of water at a time, until the desired consistency is achieved.
- Thicken the mayonnaise by adding a tablespoon of oil at a time.
- A blender also works to create the mayonnaise instead of a food processor.
- Any neutral flavored oil would also work instead of canola oil.
Herbed Chip Dip
Start by making the basic mayonnaise recipe but also add in 1 teaspoon of lemon juice in step 1. Once the mayonnaise has formed add in the chopped herbs and pulse until incorporated.
You will want to ensure the herbs are finely chopped before they are added. Otherwise, you risk overwhipping the mayonnaise.
I have chosen a combination of dill, basil and parsley. Feel free to try other combinations of your favorite herbs instead. You may also want to increase the tang with additional lemon juice.
Mustard Chip Dip
The mustard chip dip is my personal favorite of the trio. Start with the basic mayonnaise recipe but add 1 tablespoon of Dijon mustard instead of the teaspoon required in the basic recipe.
Once all the oil has been incorporated add in 1-2 tablespoons of American mustard and mix until everything is full incorporated.
Chorizo Chip Dip
Start by finely dicing 100 grams of chorizo and placing into a saucepan with a pinch of paprika and a neutral oil (such as canola or vegetable oil). Heat the pan gently for about 30 minutes to help render the chorizo flavor into the oil.
Leave the oil to cool and then strain the oil into a container, reserving the chorizo bits. You should have a vibrant orangey colored oil at this point.
Follow the basic mayonnaise recipe at this point, but use the chorizo infused oil instead of the canola oil. Transfer the chorizo bits to a lined baking tray and bake for 10 minutes at 150 °C to dry out the chorizo.
Stir the dried chorizo bits through the mayonnaise and then refrigerate as per the basic mayonnaise recipe. You may choose to leave the chorizo bits out for a smooth chip dip instead.
Serving the Chip Dips
Serve all 3 at once as part of a chip platter or serve just one, its up to you, these dips are very versatile. Apart from serving them with chips, here are some other ways these dips can be used:
- Used them as a spread in sandwiches, wraps and salads
- Make potato salad with the herbed chip dip
- Slather on grilled corn
- Make a slaw
- Spread over grilled steaks
- Serve it on whatever you want
You may also wish to experiment with your own flavor combinations. Start with the basic mayonnaise recipe and add what you find in your possession. Sriracha, chopped pickles, and curry powder would all be suggestions of things to possibly try.
Store the mayonnaise in the fridge, it should keep for at least a week.
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