I like to believe everything is better with a sauce. This Smoky-Lime Mayo is just what I am looking for when assembling a slider, chicken salad, or the base to Taco Tuesday's fish taco sauce.
Dressings and Sauces
light olive oil
juiced; about 1 1/2 Tablespoons
In a wide-mouth mason jar or measuring cup, measure 1 cup of oil.
Drop the egg into the oil. Add mustard powder, sea salt, and smoked paprika.
Place immersion blender in the cup, holding it firmly to the bottom.
Blend on low for about 20 seconds. Once thickened, begin to slowly raise the immersion stick.
Raise and lower the blending stick until all oil is incorporated.
Lift the immersion stick from the mayo and add fresh lime juice. Blend until the lemon juice is incorporated.
Seal the mason jar and store in the refrigerator for up to 1 week past the expiration date of the egg used.
*Note: To expedite the time it takes for a cold egg to rise to room temperature, place an egg in lukewarm tap water for 2-3 minutes.
Egg, olive oil, Smoked Paprika