Chimichurri Mayonnaise Sauce
Mayonesa Chimichurri

Back to our Spanish Recipes Chimichurri Sauce with its herby and vinegary flavour works beautiful with any grilled meats, vegetables and even fish. But this variation is delicious with grilled fish (like swordfish, tuna steak or salmon) and seafood. You could say it is the Spanish version of Tartar Sauce… and it clearly beats it!

Difficulty	Cooking Time	Servings
	3-15min.	6-8 as a sauce

Ingredients

• La Buena Vida Chimichurri Sauce

• 3 egg yolks
• 150ml olive oil
• 200ml sunflower oil
• Juice of half a lemon (or 1 tablespoon of vinegar)
• Salt

Instructions

1. Separate the egg whites and reserve for another recipe.
2. Put the egg yolks, the lemon juice, a pinch of salt and a bit of oil in a food processor and start it
   (if you feel up for it, you can also use a bowl and a whisker!).
3. Add the rest of the oil very slowly while the processor is running (or you are whisking).
   The key is to do this slowly.
4. Once the mix has thickened (the food processor sound also changes) and you have added
   all the oil your Mayo is ready. Try it and add more salt if required.
5. Add La Buena Vida Chimichurri and mix with a fork (do not use the food processor for this). 

Tips and Variations

• You can vary the proportions of olive oil to sunflower oil depending on your personal taste.  
  Generally, unless you prefer highly flavoured mayonnaise, we suggest you use a non-virgin oil.
• Since olive oil gives a strong flavour to the mayonnaise, a lot of people use sunflower oil instead or
  a light flavoured olive oil. Using lemon is also recommended, as the Chimichurri already has vinegar
  and it gives a lighter flavour, but a bit of vinegar can be used instead.
• If you don’t have time to make your own mayonnaise, just mix the Chimichurri with your favourite mayo
  from the supermarket. You will be surprised with the simplicity and the taste of the sauce!