    Smoky Mayonnaise
Saturday, 16 May 2009
DescriptionThis recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. IngredientsAt a glance
Cuisine
Mexican
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
3
Chile
Chipotle
Meal/Course
Condiment
Sauce/Marinade/Rub
Makes
1 cup
2 chipotle chiles, rehydrated, seeds and stems removed, or substitute 2 chipotle chiles in adobo sauce plus 2 teaspoons of adobo sauce
1/2 cup prepared mayonnaise 1/2 cup sour cream 1/2 teaspoon dried cilantro flakes Methods/stepsIn a blender or food processor, combine the rehydrated chipotles and 2 teaspoons of the rehydrating water and puree. Alternately, if using chipotles in adobo, puree the chipotles with 2 teaspoons of the sauce. In a bowl, combine the pureed chipotles with the mayonnaise, sour cream, and cilantro flakes and mix well. Reviews |
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Additional Tips
Use this interesting variation on mayonnaise whenever the bland kind is called for. Also use this as a topping for cold, cooked shrimp and hard-boiled eggs or as a dip for raw vegetables.