A pollería-style sauce made for hot fries and freshly roasted chicken. Creamy yet loose, tangy, and well seasoned, it has that familiar flavor that somehow ends up on everything. Homemade, quick, and dangerously spoonable.
Add the well-chilled egg, water, mustard, ground garlic, lime juice, vinegar, and salt to the blender. Blend for 20 seconds, until the base is completely smooth and slightly foamy. Because this sauce contains raw egg, use a fresh egg with an intact shell and keep it refrigerated until you are ready to use it.
With the blender running at medium speed, pour in the
Turn what you find into an experience you can actually bring to your kitchen.
Add the dried oregano and pulse the blender for just 5 seconds, only to distribute it. The mayonnaise should be creamy but pourable, tangy, with the garlic and oregano staying in the background. Use it immediately or transfer it to a clean jar and refrigerate at once; because it contains raw egg, keep it cold and consume it the same day. And that’s it—keep some fries nearby, because this sauce was not made to sit untouched.
