So here's a little ditty about Keith and Loriann. Believe it or not, this tasty sauce has a bit of a romantic beginning for the two of us. Let's go back to our good ol' college days at the University of Texas in Austin. Every Friday night, I waited tables in the cocktail bar section of the restaurant we both worked at. And of course that was when Keith and I were in that lovey-dovey romantic stage where you just want to spend all your free time together. First we'll reminesce on that for a few seconds more... picture birds and clouds and sweet young lovers.... then fast forward to us nowadays where we're pretty much begging each other to go out with some friends and leave the other to a quiet night of me-time :) So back to the story behind the sauce. Since I had to work late, Keith and I would first go out to eat at the Central Market Cafe before my shift began. We'd sit outdoors and listen to a little live music while sharing one new item off the menu and one serving of our all-time favorite dish on the menu: Salmon with Chipotle Aioli Sauce. Mmm, mmm, mmm! When we finally moved back to Austin last year, Central Market Cafe was one of our first nostalgic restaurant revisits, and lo and behold, they had the gall to take the sauce off their menu. (It had been 7 years, so we weren't exactly shocked by the change in menu).
So... after looking up a chipotle cream sauce recipe to re-create a gluten-free version of Keith's
Fish and Avocado dish last week, it occurred to me that perhaps the Food Network could also help me re-create this special sauce. So I did the usual Food Network search.... typed in chipotle aioli sauce... and sure enough, a recipe popped right up-
Shrimp Lumpia with Chipotle Aioli. I modified it a bit and added real chipotles rather than just a chipotle seasoning. Keith and I loved it. Not only did it serve as a wonderful sauce to go on top of some Parmesan-crusted Tilapia (a recipe I'll be adding in here in the near future), but it can be also used as a substitute for the Chipotle Mayo we liked so much but our grocery store recently discontinued. A nice and fancy condiment for any burger, sandwich, or in my case.... lettuce wrap. Yay for us!
INGREDIENTS:
- 1/2 cup Roasted Garlic mayonnaise (you could probably get away with just using regular mayo, but you'll probably have to use organic mayo if you're avoiding corn syrup)
- 1/2 cup sour cream
- 2 garlic cloves, minced OR use 1/2 TBSP pre-minced garlic
- 1 chipotle pepper, from a can of chipotle peppers in adobo sauce
- 1 tsp. adobo sauce
- 2 tsp. lemon juice
- dash of salt and pepper
DIRECTIONS: Throw it all in a food processor or blender and blend until it reaches your desired texture. (You may want to add in a TBSP or two of water if it's thicker than you'd prefer).
There you have it. Enjoy it and enjoy the romantic nostalgia of blossoming love with every bite :)
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