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Chipotle Mayonnaise

Recipe information

  • Yield

    yields 1 cup

Ingredients

3/4 cup mayonnaise
2 tablespoons minced canned chipotles in adobo sauce (see page 286)
2 tablespoons lime or lemon juice

Preparation

  1. Step 1

    Whisk together the ingredients. Keeps in the refrigerator for at least 2 weeks.

  2. Serving ideas

    Step 2

    Spread the mayonnaise on a baguette with roasted vegetables, baby greens, and sliced Cheddar. Put a dollop on poached fish or steamed vegetables. Serve as a dip for roasted potatoes. Or use as a dressing for pasta, vegetable, or potato salads.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsCondimentChipotleChileVegetableNut FreeGluten FreeDairy FreeVegetarian5 Ingredients or FewerQuickEasyNo-CookCookbooks
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