Sauces & dips
Molcajete Spicy Mayo
A smoky spicy mayo for burgers, fries and fish tacos.
Molcajete Sauce PowderPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 500 g · 24 servings
- Molcajete powderThe Essence FoodTech25 g
- Mayonnaise450 g
- Lime juice20 mL
- Chipotle in adobo (optional)20 g
Fresh input equivalent: ≈ 192 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
7 fresh steps → 4 steps at the point of use.
Fresh workflow · 7 steps
- Wash tomatoes and chiles
- Roast on the comal
- Peel
- Grind in molcajete or blender
- Season and hold
- Prepare recipe
- Serve
The Essence FoodTech workflow · 4 steps
- Measure
- Add
- Mix / assemble
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 20 min
Method
- Whisk the molcajete powder into the mayonnaise.
- Add lime and chipotle.
- Rest 15 minutes for color; fill squeeze bottles.
Equipment: Whisk
At a glance
- What am I making?
- Molcajete Spicy Mayo
- Which product?
- Molcajete Sauce Powder · Powder
- How much do I need?
- 25 g for the base recipe · ≈ 192 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Mayonnaise · Lime juice · Chipotle in adobo (optional)
- How many portions?
- 24 servings (scalable)
- Final yield?
- 500 g
- How long does it take?
- ≈ 20 min (estimate, to be validated)
- How would fresh prep differ?
- 5 fresh steps that do not happen at the point of use: Wash tomatoes and chiles · Roast on the comal · Peel · Grind in molcajete or blender · Season and hold
- Which industry?
- Restaurants & Food Service · Catering & Events · Cruise & Airline Catering · Stadiums, Venues & Theme Parks · QSR Chains & Franchises
- Status
- Draft · needs technical validation
Chef noteRest so the powder fully blooms in the fat.
Commercial noteHouse sauce with no prep station.
StorageDry powder in place of refrigerated fresh inventory. Storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
