How to make chimichurri mayonnaise

Do you like barbecues? I love them. There's nothing like a good fire and some meat (or even fish¹, though what I'm bringing you today is for the former) to enjoy a great time with family or friends (or both!) and nothing complements such a feast better than a good sauce. But which one should we pick?

As the saying goes, "to each their own". The all-time classic for a barbecue is (ahem, ahem...) barbecue sauce, although chimichurri has gained popularity over time. This Argentinian sauce has a little bit of everything: a slight spicy kick (depending on whether you add chili and in what quantity), freshness, and intensity. Well... today I'm going to introduce you to a chimichurri variation: in mayonnaise form. Yes, you heard that right... mayonnaise :P

And no, it's not a total abomination. Some people don't like it or find it too greasy. I can't argue against that last point, but for me, these types of sauces fall into the category of comfort food (or close to it). So when I'm enjoying a good barbecue, I'm not thinking about my diet. I'm thinking about savoring every bite of meat (or fish) along with a good (and ice-cold, while we're at it...) beer or a refreshing pitcher of sangria ;)

Ingredients

• One tablespoon of dried oregano
• One tablespoon of paprika
• One tablespoon of dried thyme
• One tablespoon of chili powder
• Two teaspoons of salt
• Two teaspoons of ground black pepper
• Two cloves of garlic
• Six sprigs of fresh parsley (leaves and stems)
• Two eggs
• A splash of lemon juice
• 400 milliliters of sunflower oil

Preparation

Finely chop the garlic and parsley and mix them with the oregano, paprika, thyme, chili powder, one teaspoon of salt, and black pepper. Next, prepare the mayonnaise using sunflower oil, the two eggs, and the other teaspoon of salt. Once it's done, add the lemon juice, and when it's fully incorporated, pour in the garlic, parsley, and spice mixture, giving it one last blend. Done!

Speaking of mayonnaise... bought or homemade? With eggs or with milk?

Don't worry, it's not a trick question (nor is the answer a tricky one). Some people prefer to use mayonnaise bought from the store, which certainly saves time. For a barbecue, I prefer to make it from scratch. I add lemon juice as a preservative, though I never make more than what will be consumed, and if there's any leftover, I usually throw it away to avoid risks (especially in the summer).

As for using eggs or milk (which would make it a milk mayonnaise, a lactonnaise), it's up to you. I prefer it with eggs, but my wife makes it with milk, and honestly, it's just as delicious (though the texture tends to be a bit more... firm for my taste) :)

Bon appétit!