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
Step 1
Whisk together the ingredients. Keeps in the refrigerator for at least 2 weeks.
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.
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.
