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Preparation time
Total time
10 portion(s)



  • 20 g raw almonds
  • 1 cloves garlic, peeled
  • 100 g roasted capsicum, room temp
  • 4 saffron thread
  • 1 egg yolk, room temp
  • 1 pinches cayenne pepper
  • 1/2 level tsp salt
  • 100 g Avocado Oil

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Recipe's preparation

  1. Add almonds and garlic into the mixer bowl. Mill for 15 sec/speed 9/MCon.

  2. Add capsicum and saffron, chop for 2 sec?speed 8/MC on. Scrape mixer bowl down and repeat.

  3. Insert butterfly into the mixer bowl. Add egg yolk, cayenne pepper and salt. Cook for 1 min/37C/speed 1/MC on.

  4. Set timer for 3 min/37C/speed 4/MC off and slowly drizzle oil into the mixer bowl until fully incorporated.


Store in an airtight container in the fridge for up to 3 days.

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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