Chipotle Mayonnaise

Chipotle Mayonnaise

I love the taste of smoke chipotle peppers (smoked jalapeno peppers). Once you taste this flavor in creamy mayonnaise, you’ll be astounded at how good this condiment is with so many different foods.  It’s great on a charbroiled burger.  Thinned with a bit of cream, it makes a delightful sauce for baked/ grilled chicken or grilled/broiled seafood.  I have dabbed it atop steamed broccoli and cauliflower and loved that as well. I have even used it thinned with a bit of olive oil for a salad dressing.  The possibilities for using this condiment are unlimited.  Provided you are not sensitive to nightshades (peppers are nightshades), you will quickly learn to love this condiment.  This sauce/condiment is suitable for all phases of Atkins and for my Paleo and Primal readers as well.

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½ c. my Homemade Mayonnaise

1   1½” long Chipotle pepper in Adobo Sauce from can, seeded and minced fine

DIRECTIONS:  Blend or pulse in processor until smooth.  Keep refrigerated until serving.  Store any leftover mayo for up to 1 week in a lidded jar in your refrigerator.

NUTRITIONAL INFO:  Makes about eight 1-tablespoon servings.  Each tablespoon contains:

102 calories, 11 g  fat, .41 g  carbs, .16 g  fiber, .35 g  NET CARBS, .4 g  protein


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