Every Mexican restaurant has its own signature fish taco sauce. It’s always branded as a highly secret and special recipe that makes it totally unique and unparalleled. And it’s always the best in the world.
But for some reason, all these fish taco sauces seem to have a lot in common. White in color. Creamy in texture. Tangy in taste. Maybe the recipe isn’t as secret and special as they had us believe. Maybe it’s just a simple mixture of mayonnaise, lemon juice, and garlic salt. Maybe Santa Claus isn’t real.
I don’t know what’s in the mystery sauce that’s making your fish tacos all bloated and wet. I’m not sure if I really want to know. I’d prefer to ditch the sauce altogether and make my own, a proprietary blend of fresh herbs, spices, and classic Mexican flavors. But I’d be lying if I said I created it on a whim; I’d be lying if I said today’s recipe was the result of some epiphany I’d experienced while praying to the taco gods. Every great sauce is based off another, and this one is influenced by something I tasted at Poway Sushi Lounge several years ago. They wouldn’t tell me the recipe, but I knew I tasted ginger and lime, so that was a start.
After some serious experimentation (elmusifying is harder than I thought) I came up with something worth talking about. It’s a little sweet, a little spicy, and exceptionally tangy thanks to copious amounts of lime juice. I’m not going to call it the best in the world, but it’s pretty damn good. You be the judge.
{blender view}
Ingredients:
6 oz vegetable oil
2 egg yolks
3 limes
1 tbsp fresh ginger
1 serrano chile
2 tbsp agave nectar (or honey)
salt and pepper
Directions: Place the egg yolks, lime juice, ginger, serrano chile, and agave nectar in a blender. Process until smooth. While the blender is still running, slowly drizzle the oil into the mixture in a thin stream. After 30 seconds or so, the mixture should start emulsifying (thickening). Add some salt and pepper. Continue to blend and drizzle the oil until the emulsion is complete.
