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Today we bring you a mayonnaise with a different version: garlic parsley mayonnaise. I loved it, it is very easy and it is very tasty.
It is a great option to accompany and combine with fish, rice or seafood fideuá. But it also goes great with chicken or pork, for example, a sirloin toast.
And it's as simple as making a garlic and parsley flavored oil and then make our mayonnaise with it.
Garlic-parsley mayonnaise
A delicious mayonnaise, with a special touch of garlic and parsley, that will give your dishes that touch of distinction.
You never laid the egg ,,,,,, !!!!!!!!!! ??
Sorry Mariano, it's already corrected, you have to add it in point 4. Thanks for warning! 😉
And the egg, I do not read when to put it.Thank you
Hi Femi, thanks for warning !! it is already corrected, it is put in point 4. Greetings!
It is not "mayonnaise" it is MAHONESA.
Emelia, I refer you to the RAE: https://www.rae.es/dpd/mayonesa good day!
This is aioli of a lifetime
And the egg? ...
Hello Javier, it is already corrected, it is put in step 4, thank you!
My question is about the goblet. If you put it down, so that the machine is covered ... does the oil enter well? Could you add the oil at once? Thank you
Hello Teretegui, if you look at the cup, it has little legs that make it never close tightly even if you place it up or down. Those legs allow the steam to come out from inside the glass when it is cooking and also allow us to pour the oil directly on the lid of the thermomix and let it fall like a thread into the glass. For a mayonnaise it is very very important that we do not add the oil all at once (all at once) because it would cut. It has to be emulsifying little by little and for that it is imperative that we put it into practice, pouring the oil little by little on the lid and the goblet will make sure that it falls very slowly into the glass. Thanks for writing to us!