CHIPOLTE DIPPING SAUCE

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Chipolte Dipping Sauce image

Categories     Condiment/Spread     Sauce     Quick & Easy     Hot Pepper     Gourmet

Yield Makes about 2 1/4 cups

Number Of Ingredients 8

2 large egg yolks at room temperature
2 teaspoons white-wine vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1 1/2 cups olive or vegetable oil or a combination of the two
3 canned chipolte chilies or to taste, minced (wear rubber gloves) plus 3 tablespoons of the juice, or to taste
2 teaspoons fresh lemon juice
1/2 cup sour cream

Steps:

  • In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified. Stir in the chilies with the juice, the lemon juice, and the sour cream and chill the dipping sauce, covered, for at least 1 hour or overnight.

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