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| Chipotle Dipping Sauce ~ Is used for BBQ, Chinese egg rolls, nachos, and many others. 2 large egg yolks (at room temperature) 2 tsp white-wine vinegar 1 tsp Dijon-style mustard ¼ tsp salt 1½ cups olive or vegetable oil or a combination of the two 3 chipotle chiles, reconstituted, minced (these may be found dried or canned in your Mexican Food section of the supermarket. Or make your own 2 tsp lemon juice (fresh) ½ cups sour cream In a bowl with an electric mixer or a whisk, beat together the egg yolks, vinegar, mustard, and salt. Add ½ cup of oil, drop by drop, beating, then add the remaining 1 cup of oil in a stream, beating until mixture is emulsified. Stir in the chiles , lemon juice and sour cream. Chill the dipping sauce, covered for 1 hour or overnight. Makes about 2¼ cups |