This spicy mayonnaise adds a kick to any sandwich.
Recipe information
Yield
makes 2 cups
Ingredients
1 7-ounce can chipotle chiles in adobo sauce
4 garlic cloves
4 teaspoons firmly packed light brown sugar
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1 cup Basic Mayonnaise (opposite) or any all-natural mayonnaise
1/2 cup sour cream
Preparation
Step 1
In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree. (The chipotle chile puree can be spicy, so add less than the 3 tablespoons to reduce the heat in the mayonnaise.) The remaining puree can be frozen for another use.
Step 2
Clean the bowl of the food processor and add the garlic and brown sugar. Pulse. Scrape down the sides of the work bowl and add the salt, lemon juice, mayonnaise, sour cream, and the reserved chipotle puree. Process to combine thoroughly.
Make Ahead
Step 3
The mayonnaise will keep in an airtight container in the refrigerator for up to 3 days. If you are using store-bought mayonnaise, it can be stored for up to 1 month.
