Tex-Mex Mayonnaise

Tex-Mex Mayonnaise

This is the sauce for a recipe that is coming soon but really, this sauce could be THE quintessential sauce for any and every fajita, taco, soft taco and burrito; just saying 🙂

A recipe for a tex-mex mayonnaise; the quintessential sauce for any and every fajita, taco, soft taco and burrito 🙂

This is what you’ll need

1 Large egg at room temperature

2 tsp Dijon mustard

1 Cup canola oil

2 tsp white wine vinegar

1 tsp chili powder

½ tsp smoked paprika

½ tsp salt

½ tsp pepper

¼ tsp cumin

¼ tsp (dried) oregano

This is how you make it

Use a food processor or blender; mix the egg and Dijon mustard, until smooth.

Slowly drizzle in the canola oil and continue to mix until it thickens.

Add in the vinegar.

Add in the chili powder, smoked paprika, salt, pepper, cumin and oregano; puree until well mixed.

Transfer to a serving dish and refrigerate, covered until you’re ready to use it!

Notes:

1. Go with sweet paprika if you don’t have smoked paprika on hand.
2. Again, I used white wine vinegar but really any vinegar will work.
3. Feel free to use lemon juice in place of vinegar.
4. This will last in the fridge for up to a week but you have to wrap it up tightly.
5. Originally posted on August 30, 2016!

Ingredients used in this dish

Great Value Canola Oil

Great Value Oregano Leaves

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Tex-Mex Mayonnaise

This is the sauce for a recipe that is coming soon but really, this sauce could be THE quintessential sauce for any and every fajita, taco, soft taco and burrito; just saying 🙂

Servings	Prep Time
1 1/2 cup	5 minutes

Servings Prep Time 1 1/2 cup 5 minutes

Tex-Mex Mayonnaise This is the sauce for a recipe that is coming soon but really, this sauce could be THE quintessential sauce for any and every fajita, taco, soft taco and burrito; just saying 🙂 Servings Prep Time 1 1/2 cup 5 minutes Servings Prep Time 1 1/2 cup 5 minutes

Ingredients

• 1 Large egg at room temperature
• 2 tsp dijon mustard
• 1 Cup canola oil
• 2 tsp white wine vinegar
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cumin
• 1/4 tsp (dried) oregano

Servings: cup

Instructions

1. Use a food processor or blender; mix the egg and Dijon mustard, until smooth.
2. Slowly drizzle in the canola oil and continue to mix until it thickens.
3. Add in the vinegar.
4. Add in the chili powder, smoked paprika, salt, pepper, cumin and oregano; puree until well mixed.
5. Transfer to a serving dish and refrigerate, covered until you’re ready to use it

Recipe Notes

1. Go with sweet paprika if you don't have smoked paprika on hand.
2. Again, I used white wine vinegar but really any vinegar will work.
3. Feel free to use lemon juice in place of vinegar.
4. This will last in the fridge for up to a week but you have to wrap it up tightly.

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