Chipotle White Sauce
Yields 2½ cups
This tangy white sauce gets more interesting with the addition of the smoked chiles. Really nice on grilled dove breasts.
What you need:
1 ½ cups mayonnaise
¼ cup plus 2 tablespoons fresh lemon juice, divided
¼ cup plus 2 tablespoons cider vinegar
¾ teaspoon granulated garlic
2 tablespoons chipotle puree, available in most groceries
1½ teaspoon Simple Syrup (recipe to follow)
2¼ teaspoons dried Greek oregano, available in most groceries
1 tablespoons kosher salt
What to do:
In a medium mixing bowl, whisk all ingredients together thoroughly. Refrigerate in an airtight container until ready to use. This sauce will keep, refrigerated, for 3 days.
Simple Syrup
Yields 2 cups
What you need:
1 cup granulated sugar
What to do:
Combine the sugar with 1 cup water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer 3 minutes, or until the sugar is dissolved. Remove from the heat and set the syrup aside to cool before using. Simple syrup will keep, refrigerated, in a covered container for 6 months.
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