Ingredients
- 1 handful of flat leaf parsley
- pinch of fresh dill
- 60 g pickled gherkins
- 2 tsp capers - drained
- 2 egg yolks
- 30 g lemon juice
- 1 tsp dijon mustard
- 125 g light olive oil - or preferred light tasting oil
- salt to taste
Instructions
- Add parsley and dill to mixer bowl, chop for 1 sec/speed 9/MC on.
- Add gherkins and capers to mixer bowl, chop for 2 sec/speed 5/MC on. Set aside.
- Without washing the mixer bowl, insert butterfly and put yolk, lemon juice and mustard in. Emulsify for 1 min/37°C or 100°F/speed 1/MC on.
- Set timer for 3 min/37°C or 100°F/speed 3. Slowly drizzle olive oil in.
- When finished, add reserved herb mixture and combine for 4 sec/speed 2/MC on. Taste and adjust salt or lemon juice if required.
Notes
Can be stored in a sterilised jar for 1-2 weeks in the fridge.
Bellini Users
Use blunt blade for this recipe
At step 2 chop for longer if necessary
At step 3 and step 4 you'll need to use 40°C or 105°F if you're using a Supercook
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 10g | Calories: 67kcal | Carbohydrates: 0.8g | Protein: 0.4g | Fat: 6.9g | Sodium: 61mg | Sugar: 0.8g