Try this recipe as a side dip for french fries and steak. Perfect for summertime grilling.
1 large egg
2 Tbsp Seasons Sherry Reserva Vinegar
4 tsp Chipotle Honey Lime Mustard (or Dijon mustard)
2 cloves minced fresh garlic OR roasted garlic
1 tsp Seasons Chipotle Infused Sea Salt
1.5 cups Seasons Chipotle EVOO
Combine egg through salt in bowl of food processor. Process on high for 30 seconds. With machine running, slowly add Chipotle EVOO through tube until a thick emulsion forms. Adjust seasoning to taste. Yields approximately 2 1/2 cups.