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chipotle mayo :: Article Creator

How Gordon Ramsay Upgrades His Chipotle Mayo With One Ingredient

Gordon Ramsay - Michael Potts F1/Shutterstock

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You're probably already well aware of the sheer number of uses that mayo brings to the table, but who doesn't love to spice things up once in a while? Making a chipotle mayo can be just the right amount of spicy zing you need to add a flavor boost. You can make it into a sauce, a dip, or even just a simple spread on your breakfast sandwich. And although much of the focus surrounding spicy mayo revolves around choosing the proper ingredient for your spicy kick, celebrity chef Gordon Ramsay instead chooses to focus on adding another element entirely.

Yes, even if mayo has been around for what feels like eons, the best chefs in the world are still experimenting with the spread for a variety of purposes. According to a YouTube video from chef Ramsay, the ideal chipotle mayo implements an element of sweetness with the inclusion of honey. The sweetness brought in by the honey offers a nice balance with the smoky, spicy chipotle, giving you a much more refined mayo with only one addition.

Read more: Gordon Ramsay Constantly Praises One Cookware Brand, And You Should Take Note

Bowl of honey - Rapeepong Puttakumwong/Getty Images

Honey not only provides some sweetness to your chipotle mayo (while not being overpowering in its sugary presence), but it also adds delicate herbal notes. Honey is a more complex ingredient than another sweetener such as regular white sugar, in part because of this factor, and as such it shouldn't be a surprise that you can use it in a plethora of dishes. Honey is multipurpose and conveniently doesn't ever expire. But before you go and pour a helping of honey into your chipotle mayo, it'd be wise to make sure you're mixing your mayo right.

According to Gordon Ramsay, a good chipotle mayo will be the perfect blend of spicy, smoky, and sweet, with the chipotle and honey mingling to produce that exceptional balance. Ramsay also adds in some grainy mustard for that extra bit of zip that might otherwise go under the radar in regular mayo. Of course, finding that balance will be up to you and how spicy or sweet you like your chipotle mayo, so it's best to make small additions to taste until you settle into a mixture that suits you. After that, this mayo is the perfect companion for pork dishes, and can be used for darn well any purpose that regular mayo normally occupies. Mayo is fine on its own, sure, but after only a couple of simple additions, it can be so much more.

Read the original article on Chowhound.


BLT Sandwich With Chipotle Mayonnaise

BLT Sandwich With Chipotle Mayonnaise A few small tricks give lackluster winter tomatoes a flavor upgrade in this satisfying, Mexican-inflected riff on a classic BLT.

Total Time: 20 minutes

serves: 4

Ingredients
  • 2 large Roma or 1 large heirloom tomato, sliced into slightly less than ½-inch rounds
  • 2-3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 lemon, halved
  • 12 slices thick-cut bacon
  • 3-4 chipotle chiles in adobo, drained
  • ¾ cup mayonnaise
  • 8 slices brioche, or other dense, sweet white bread
  • 1 small head Romaine, leaves separated and torn into bite-size pieces
  • 2 cups Fritos or tortilla chips
  • Hot sauce, optional
  • Directions
  • Preheat oven to 425 degrees. Arrange tomato slices on a plate and drizzle generously with oil. Season with salt, pepper and a squeeze of lemon. Turn slices over and season on all sides. Set aside to marinate for about 10 minutes.
  • Place a wire baking rack inside a large sheet pan. Arrange bacon slices on the wire rack and transfer pan to the center shelf of oven. Bake until bacon is golden and crisp, 10-15 minutes.
  • Meanwhile, place chipotles, a generous squeeze of lemon juice and mayonnaise in a small food processor. Blitz until sauce is smooth and evenly pink. Season with salt, pepper and lemon juice to taste.
  • Toast bread slices until crisp and golden. Spread prepared chipotle mayo on one side of each slice. Top half of the mayo-slathered slices with bacon, marinated tomatoes and lettuce, distributing evenly. Top with remaining slices, mayo-side down, and gently compress. Slice sandwiches on the diagonal if desired.
  • In a medium bowl, toss chips with a few drops of hot sauce, if desired, until glistening. Serve sandwiches with a handful of chips on the side.
  • Adapted from Marco Herrera

    This recipe was published in:


    Bacon And Gorgonzola Cornbread Sliders With Chipotle Mayo

    Slider Buns
  • 2 (6 1/2-ounce) Martha White Yellow Cornbread Mix
  • 3/4 cup crumbled Gorgonzola cheese
  • 8 bacon slices, cooked until crisp and crumbled
  • 3 tbsp chopped fresh chives
  • 1 large egg
  • 1/4 cup sour cream
  • 11/2 cup milk
  • 1/2 cup MARTHA WHITE all-purpose flour
  • Make the buns: Preheat the oven to 400. Lightly grease 2 cast iron straight-sided muffin pans (6 cups each) with nonstick cooking spray. Stir together the cornbread mix, flour, milk, sour cream, and egg in a large bowl until well blended. Stir in the chives, crumbled bacon, and cheese. Fill each of the wells in the prepared muffin pans three-quarters full. Bake until golden brown, 10 to 12 minutes. (Any remaining batter can be made into additional muffins.)

    Chipotle Mayo
  • 1 canned chipotle chili in adobo sauce, chopped, with 1 teaspoon sauce
  • 1/2 cup mayonnaise
  • Make the chipotle mayo: Combine the mayonnaise, chipotle, and adobo sauce in a small bowl until well blended. Set aside.

    Burgers
  • 12 thin slices cheddar cheese
  • 1/2 tsp freshly ground black pepper
  • 1 tsp salt
  • 2 clove garlic, minced
  • 1/2 cup Italian-style bread crumb
  • 1 large egg
  • 11/2 lb ground chuck
  • 1 medium yellow onion, cut into thin rings
  • 2 tbsp butter
  • Make the burger: Melt the butter in a 12-inch cast iron skillet over medium-low heat. Add the onion rings and cook, stirring occasionally, until softened, 8 to 10 minutes. Remove from the skillet; wipe the skillet clean.

    Combine the ground chuck, egg, breadcrumbs, garlic, salt, and pepper in a large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Heat the skillet over medium to medium-high heat until hot. Cook the burgers, in batches, to desired degree of doneness. Top each burger with a slice of cheese.

    To serve, slice the cornbread muffins to make buns. Spread a thin layer of the Chipotle Mayo on the tops and bottoms. Place a burger on each bottom half. Top with onion rings. Place the tops on the burgers and serve.

    Recipe courtesy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes by The Lodge Company/Oxmoor House, 2012.






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