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Smoky Mayonnaise

Smoky Mayonnaise
Saturday, 16 May 2009

Description

This 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.

Ingredients

At 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/steps

In 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.

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.

 

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