Chip Dip Trio
This recipe is printed from Scissors, Paper, Bacon.
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.