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 🙂
Makes about 1 ½ Cups
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
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
- Go with sweet paprika if you don’t have smoked paprika on hand.
- Again, I used white wine vinegar but really any vinegar will work.
- Feel free to use lemon juice in place of vinegar.
- This will last in the fridge for up to a week but you have to wrap it up tightly.