Grain-Free Pizza Crust
Magic Mushroom Chicken

Chipotle Sauce/Mayonnaise

Chipotle anything is wonderful.
This versatile sauce/mayonnaise will be a great addition to your condiments

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Not only is it a smoky dipping sauce for your shrimp, it's also a great sandwich spread. 


Have a can of chipotles in adobo? Let's get going...

 

 

The ingredients are similar to a basic mayonnaise 

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You'll need some eggs, a can of chipotles in adobo, oil, salt, and garlic.
Simple and easy peasy.

 

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Place the contents of the can of Chipotle Peppers in Adobo in a blender and puree
Sieve the puree to remove the chile skins and seeds and reserve the remaining puree
In the meantime, saute the garlic is some of the oil

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Now to make the mayonnaise. 
Add some puree to a food processor or blender, add the eggs and garlic. 

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Process while slowly adding the oil to make a smooth emulsion.
  I decided at the last minute to add some dried oregano. Glad I did. 

 

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 Ready to use as a dipping sauce or sandwich spread. 

You'll love it, trust me

The only change I made to the recipe was to add a teaspoon of oregano.
Next time I'll also amp up the amount of puree I use, I like mine a little spicier. 

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Chipotle Sauce

Mexican sauces/gravies

1 7.5 ounce can chipotle peppers in adobo
1 cup olive oil
4 large cloves garlic; peeled
1 large egg
1 egg yolk
1/2 teaspoon coarse salt, or to taste

This smoky dipping sauce is good with fish and shellfish (especially shrimp
and scallops).
1. Place the contents of the can of Chipotle Peppers in Adobo in a blender
and puree. Sieve the puree to remove the chile skins and seeds and reserve the
remaining puree.
2. Heat 3 tablespoons of the oil in a small skillet over medium heat and
saute the whole garlic cloves 4 to 5 minutes, until they are deep golden brown and
softened.
3. In the workbowl of a food processor place 2 tablespoons spoons of the
reserved chile puree, 1 whole egg, 1 egg yolk, and the sauteed garlic cloves.
Process to a smooth puree, slowly adding the remaining oil.
You should end up with a sauce a little thicker than heavy cream, but not
as thick as a mayonnaise.
Add salt to taste and refrigerate until ready to use.

Notes: Susan D. Curtis. Santa Fe School of Cooking Cookbook


** Exported from Now You're Cooking! v5.91 **

 

And that's that. 

 

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