Creamy Chipotle-Lime Sauce
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 (Makes about 1/3 cup)
Ingredients
2 small cloves garlic, unpeeled¼ cup mayonnaise 1 ½ teaspoons fresh lime juice ½ chipotle chile in adobo sauce, minced (about 1 teaspoon)½ teaspoon adobo sauce
Instructions
- Place garlic cloves in small, heavy-bottomed skillet over medium heat. Toast, turning cloves occasionally, until they are fragrant and skins have browned, 10 to 12 minutes. Cool, peel, and mince.
- Mix garlic, mayonnaise, lime juice, chile, and adobo sauce together in small bowl. Cover with plastic wrap and chill until flavors blend, at least 30 minutes.
Yield
Serves 4 (Makes about 1/3 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For the best fish burger recipe, we used a rich, oily fish with enough flavor and fat to make a decent burger. To keep the burgers compact and intact on the grill, we found that the fish needed to be diced by hand into 1/8-inch pieces; any coarser, and they fall apart. To prevent the burgers from falling apart when flipped, we oiled both the spatulas and the cooking rack and refrigerated the burgers before grilling.
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