Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 ml rapeseed oil
- 2 egg (s)
- 1 tablespoon apple cider vinegar or white balsamic vinegar
- 1 teaspoon sugar
- 0.5 teaspoon ½ salt
- 1 teaspoon mustard
- 1 bulb garlic, Chinese garlic or 3 cloves normal garlic
- 1 handful tomato (s), dried
- 2 small chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Chop the chilli peppers, garlic and sun-dried tomatoes.
- Put the remaining ingredients, except for the rapeseed oil, in a tall container. Add the chopped chilli peppers, garlic and sun-dried tomatoes. Puree with the hand blender.
- Turn on the hand blender and immediately slowly pour in the rapeseed oil and mix until the mixture becomes firm. If the mixture does not set, add another egg.
- The dip tastes good with bread, vegetables or tacos.
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