A yellow, pourable pollería-style mustard with gentle sweetness. Tangy enough to wake up fries and chicken, yet mild enough to keep dipping. It tastes like a Peruvian chicken shop table: straightforward, familiar, and dangerously good when only one fry is left.
Add the mustard, mayonnaise, vinegar, sugar, salt, and about three quarters of the water to a bowl. Whisk for 30 seconds, until there are no lumps and the sauce looks smooth, yellow, and glossy.
Rub the dried oregano between your fingers to release its aroma and add it to the bowl. Gradually whisk in the remaining water for another 20 seconds, until the mustard falls from a spoon in a wide, pourable ribbon without becoming watery. Serve chilled or at room temperature.
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