Marinated Zucchini with Mayonnaise
Zucchini marinated in red wine vinegar, paired with mayonnaise for a sweet and tangy flavor, perfect for serving with sandwiches or as a dip.
Story
This vibrant, tangy marinated zucchini dish offers a delightful sweet-sour balance, making it a super versatile addition to your meal rotation. It works beautifully as a creamy, crunchy complement to sandwiches or a bright, flavorful dip for snacks and appetizer platters.
Ingredients
red wine vinegar (for marinating zucchini)
as needed
sugar (for marinating zucchini)
as needed
water (for marinating zucchini)
as needed
zucchini (sliced)
as needed
egg yolk
as needed
orange juice
as needed
salt (fine salt)
1/2 teaspoon
red chili slices
1/4 teaspoon
olive oil (extra virgin)
1 3/4 cup
Instructions
1
Pickled Zucchini
Prepare pickled zucchini 2 days in advance: Place red wine vinegar, sugar, and water in a medium saucepan. Add zucchini slices, bring to a gentle boil. Cook for 20 minutes, then remove from heat. Let the zucchini cool in the liquid, then transfer it to a bowl, reserving the pickling brine.
2
Make Mayonnaise Base
Add egg yolks, orange juice, pickling brine, salt, and sliced red chili to a blender, and blend at low speed.
3
Add Olive Oil
Cover the blender lid (or shield it with a towel), and slowly, evenly drizzle in olive oil while blending. This process takes about 5 minutes. Once the mayonnaise starts to thicken, you no longer need to keep the lid on.
4
Finish Mixing
When all the oil has been added and the mayonnaise is thick and smooth, transfer it to a mixing bowl, then add the pickled zucchini. Gently stir with a fork to fully incorporate, and lightly break the zucchini into small pieces with the fork.
