This is the best sauce I’ve ever made – perhaps the best sauce I’ve ever had in my life. It’s garlicy, spicy, tangy, but not too hot. My first impression with my very first taste of it is that it’s perfect for salmon, but I haven’t tried it on salmon yet. So far I’ve tried it on eggs, asparagus (obviously), and in sandwiches. It’s awesome in everything.
I’m going to be trying it in vegetable salads and bean salads. And it would be amazing on street tacos.
It also keeps well in the fridge, about a month. But you need to be aware that it solidifies in the fridge – not super solid, more like a thick paste. It’s fairly thick at room temperature, but still pourable. When you take it out of the fridge you can nuke it to make it pourable or you can spread it like mayonnaise.
Expect to see lots of recipes from me using this – plus I’m going to try making it with hot chiles. You would not know there are chiles in this recipe just from tasting it.
- 1 tsp mustard powder
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 3 cloves garlic, pressed
- ½ cup Trader Joe's Orange Muscat Champagne Vinegar
- ½ cup Extra Virgin Olive Oil
- ½ cup mild green chiles
- Dump all ingredients in a blender and puree.
- Store in refrigerator for up to 1 month.
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