INGREDIENTS

1 cup Mexican Chorizo crumbles, cooked, drained 
3 Tbsp. Fresh Lemon Juice  
3 Tbsp.  Shallots , small diced 
1/2 cup Grapeseed Oil   
As needed  Kosher Salt  

DIRECTIONS

1.) Combine chorizo, lemon juice, and shallot together in mixing bowl and whisk together.

2.) Slowly drizzle grapeseed oil to create an emulsion. Taste, and season if needed. Hold hot in steam bath until use.