Chipotle sauce

Tamara West

Serve as a dipping sauce for crumbed fish fingers or calamari and as a condiment for fresh oysters.

Ingredients

1	Garlic clove
½ tsp	Sea salt
1	Egg
1	Lemon, zest
¼ cup	Olive oil
¼ cup	Oil, plain
2 Tbsp	Chipotle peppers, or 3, in sauce (I used La Morena chipotle peppers in adobo sauce) to taste (Main)

Directions

1. Crush garlic clove with sea salt.
2. Add to food processor with whole egg and the zest of a lemon. Blitz together well then slowly add olive oil and plain oil, emulsifying into a mayonnaise-like texture.
3. Blend in finely chopped chipotle peppers and sauce to taste.
4. Add the juice of the lemon to taste and to thin out the sauce to desired consistency. Chill

More of Warren's sauces for fish and shellfish

• Citrus vinaigrette
• Remoulade sauce
• Banana, cucumber and chilli salsa