Chipotle Sauce - 1 Recipe - Cooking Index
Chipotle Sauce - 1 Recipe - Cooking Index
| 1 | Chipotles en adobo | |
| 1 cup | 237ml | Olive oil |
| 4 | Garlic - peeled | |
| 1 | Egg (large) | |
| 1 | Egg yolk (large) | |
| 1/2 teaspoon | 2.5ml | Coarse salt |
Puree the can of chipotles in blender/food processor. Strain the mixture thru a sieve to remove the skins and seeds. Heat 3 TBSP. of olive oil in a small skillet over Medium heat and saute the whole garlic cloves 4-5 minutes. until they are golden brown and softened.
In the bowl of a food processor, place the chipotle puree, sauteed garlic, whole egg, and egg yolk. Process to a smooth puree, slowly adding the remaining olive oil<in a thin stream>until the sauce becomes a little thicker than heavy cream, but not as thick as mayonnaise. Add salt to taste and refrigerated until ready to use.
Use as a dipping sauce with shrimps, scallops, and fish.
The sauce will keep 3-5 days in the fridge. Make sure the eggs you use are VERY fresh.
Source:
Chile-Heads Digest #301
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