Mexican Southwest
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 min |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 950 ml mayonnaise
- 55 g Dijon mustard
- 60 ml lime juice
- 115 g chilli pepper (s) (Chipotles in Adobo)
- 30 g arlic, fresher
- salt
Print Recipe
Pin Recipe Instructions
- Put all ingredients in an appropriately sized container. Puree neatly with the hand blender until all the ingredients are mixed into a homogeneous mass and the typical crab color is created. Season to taste with salt.
- The sauce tastes best when it has been able to soak in the refrigerator for 1 - 2 days, but it can of course also be eaten straight away. During the rest period, the chipotle taste becomes a little more intense, so if necessary, it is better to season afterwards
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