Chipolte Dipping Sauce Recipe

  • 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
  1. 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.