Sauce with Key Lime and Ají Chiles

Introduction

This sauce starts with a sharp key lime leche de tigre, then turns into a thick emulsion with soybean oil and pasteurized eggs. The 15-minute rest gives the onion, ají amarillo, ají limo, garlic, and spices time to season the lime juice before blending. You end up with a cold, punchy sauce that works with seafood, vegetables, rice bowls, or sandwiches.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: About 6

Ingredients

100 ml key lime juice (from 8-10 limes)

20 g sea salt

20 g red onions

20 g ají amarillo chile

10 g ají limo chile

10 g garlic

5 g cilantro leaves

5 g hondashi (Japanese dehydrated broth)

5 g black pepper powder

5 g togarashi pepper powder

375 ml soybean oil

2 pasteurized eggs

Instructions

Leche de tigre

Pour the lime juice into a bowl.

Add the salt and test the flavor. It should be neither too salty nor too acidic. If needed, rectify by adding more salt or lime juice to find the right balance.

Add the onions, chiles, garlic, cilantro, hondashi, black pepper, and togarashi.

Cover with plastic wrap and reserve in the fridge for at least 15 minutes, so the flavors from the vegetables and spices can integrate into the lime juice.

Mayonnaise

Crack the eggs into a blender, and start blending at low speed.

While running the blender, very gradually start adding 250 ml of the oil until the mixture thickens to a mayonnaise consistency. Use more or less oil as needed.

Pause the blender, pour your leche de tigre into the mix, and start blending again.

Gradually stream in the remaining 125 ml oil until the mix thickens again.

Turn off the blender and taste for salt. If needed, add a little more salt, and blend again until it suits your taste.

Variations

• Reduce the ají limo chile to make the heat less sharp; the sauce stays bright and citrusy but lands softer.
• Increase the ají amarillo chile slightly if you want more fruitiness and color without pushing the heat too far.
• Swap the soybean oil for grapeseed oil or avocado oil if you want a cleaner flavor; the sauce will taste a little less rich and bean-forward.
• Strain the leche de tigre before adding it to the blender if you want a smoother, more restaurant-style texture.
• Add a little more cilantro leaves for a greener sauce with a stronger herbal finish.

Tips for Success

• Taste the key lime juice and sea salt before adding the rest of the ingredients, since lime acidity can vary a lot.
• Give the leche de tigre the full 15 minutes in the fridge so the onion, garlic, and chiles have time to flavor the liquid.
• Add the soybean oil in a very thin stream when blending with the eggs; pouring too fast is the easiest way to break the emulsion.
• Stop adding oil once the mayonnaise reaches the thickness you want, even if you do not use every last drop.
• After blending in the leche de tigre, taste again before serving because the extra acidity can make the sauce need a little more salt.

Storage and Reheating

Store the sauce in an airtight jar or container in the fridge for up to 3 days. Keep it cold and stir before using, since it can tighten or separate slightly as it sits.

Freezing is not recommended. The emulsion can break and the fresh lime and chile flavors dull after thawing.

Do not reheat it. Serve it cold, or let it sit at room temperature for 5 to 10 minutes if it has become very firm in the fridge.

FAQ

Can you make this sauce ahead?

Yes. It holds well for a day or two, and the flavor is often a little more integrated after several hours in the fridge.

What should you do if the mayonnaise does not thicken?

Keep the blender running and add the oil more slowly. If it still looks loose, blend longer before adding any more oil.

Can you use regular limes instead of key limes?

Yes. The sauce will be slightly less floral and a little less sharp, but it will still work well.

Is there a milder version if you are sensitive to heat?

Yes. Cut back the ají limo chile first, since it brings the more direct heat, while keeping the ají amarillo for flavor and color.