by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand1 large egg yolk, preferably from organic eggs Ask a question about this ingredient
1 tablespoon sherry vinegar Ask a question about this ingredient
1 clove (smoked) garlic, mashed or passed through a garlic press Ask a question about this ingredient
3/4 cup grapeseed oil Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1-2 chipotle peppers in adobo sauce, finely chopped plus 1-2 tablespoons of the adobo sauce Ask a question about this ingredient
Kosher salt, to taste Ask a question about this ingredient
Smoked paprika powder, to garnish Ask a question about this ingredient
Rinse a stainless steel bowl with hot water and then dry with kitchen tissues. Put the egg yolk, sherry vinegar, mashed garlic and a tiny pinch of salt in the clean bowl.
Ask a question about this stepUsing a large balloon whisk, whisk as you gently pour in the grapeseed oil in a thin stream. The mixture will thicken and lighten in colour as you whisk. Once the grapeseed oil is finished, continue with the olive oil till exhausted.
Ask a question about this stepFold in the chopped chipotle and add the adobo sauce. Gently combine till colour is uniform and peachy pink with smoky red chunks. Check for salt and adjust to taste.
Ask a question about this stepRefrigerate till ready to use. To serve, sprinkle with a pinch of smoked paprika powder. Enjoy.
Ask a question about this stepThanks wssmom and Adamnsvetcooking!
Wow - sounds amazing KB! Will be looking for your yummy fritter recipe, too!
Thanks MrsLarkin - fritter recipe is posted already! Glad to see the Chipotle cult has members
I love love love smoky chipotle anything and know I would love this!! Great recipe KB!
Thanks ChezSuzanne....I love the easy of incorporating that smoky flavour by using the wonderful 'canned' ..in adobo.
Agreed!
Beautiful recipe and picture. Delicous I'm sure with the fritters and chips.
Thanks sdebrango
Any chance you would post that fritter recipe - they sound wonderful. And I love the chipotle and adobo here. Gorgeous color.
Will do Boulangere - give me 20 minutes or so.
Oh, that's so nice of you!
Your fritters are gorgeous, and I really can't wait to try them this week with your aioli. Thank you so much!
You might want to correct the spelling of chipoTLe.
Don't you just love the smokiness chipotle peppers add? ;)
Thanks ChefJune for the correction - I've corrected the spelling :-)
Thanks Sage Green
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Sounds so delicious! Saving this!