Chipotle Mustard Dipping Sauce Recipes

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CHIPOTLE HONEY MUSTARD



Chipotle Honey Mustard image

Chipotle Honey Mustard is here and ready for spreading, dunking, and a whole lot of face planting! We love it on veggie burgers, sandwiches, french fries and so. much. more.Recipe yields 6 (2 TBSP) servings.

Provided by Jenn Laughlin - Peas and Crayons

Categories     sauce

Time 6m

Number Of Ingredients 7

3 TBSP yellow mustard
3 TBSP dijon mustard
3 TBSP quality mayo ((homemade or store-bought))
3 TBSP honey
1-2 chipotle peppers in adobo sauce
1/2 tsp adobo sauce ((extra to taste))
1/8 tsp salt

Steps:

  • Simply combine all the above ingredients and blend using a small food processor or immersion blender - it's that easy!
  • No appliances handy? No problem! You can either mince the peppers up and leave the sauce a little more textured or simply skip the chipotle peppers entirely and just use extra adobo sauce from the jar to whisk into your honey mustard. Start with a little and add extra to taste!

Nutrition Facts : Carbohydrate 10 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 376 mg, Fiber 1 g, Sugar 9 g, Calories 91 kcal, ServingSize 1 serving

CHIPOTLE MUSTARD DIPPING SAUCE



Chipotle Mustard Dipping Sauce image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 9

1 cup chipotle salsa
1/2 cup Dijon mustard
1/4 cup honey
1 1/2 ounces dried chipotle chiles, stemmed or 1 cup canned chipotle chiles, stemmed
3 ripe Italian Roma tomatoes, cored
4 garlic cloves, peeled
3 cups water
2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

  • With a whisk, mix all ingredients together well and serve.
  • Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.

KETTLE CORN DOG WITH CHIPOTLE HONEY MUSTARD DIPPING SAUCE



Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce image

Provided by Amanda Freitag

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 17

Chipotle Honey Mustard Dipping Sauce:
2 cups honey
5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce
Salt and freshly cracked black pepper
1 cup Dijon mustard
Kettle Corn Dog:
Vegetable oil, for deep-frying
2 2/3 cups yellow cornmeal
1 1/3 cups all-purpose flour, plus more for the hot dogs
3 tablespoons sugar
2 teaspoons baking powder
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
4 large eggs, lightly beaten
2 cups whole milk
2 cups crumbled kettle corn
12 hot dogs

Steps:

  • For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
  • For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
  • Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
  • Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
  • Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
  • Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
  • Serve the corn dogs with the dipping sauce.

CHIPOLTE DIPPING SAUCE



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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