Chipotle Mustard Dipping Sauce Recipes

KETTLE CORN DOG WITH CHIPOTLE HONEY MUSTARD DIPPING SAUCE

Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce image

Provided by Amanda Freitag

Time 1h

Yield 12 servings

Number Of Ingredients 17

Ingredients

Chipotle Honey Mustard Dipping Sauce:
2 cups honey
5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce
Salt and freshly cracked black pepper
1 cup Dijon mustard
Kettle Corn Dog:
Vegetable oil, for deep-frying
2 2/3 cups yellow cornmeal
1 1/3 cups all-purpose flour, plus more for the hot dogs
3 tablespoons sugar
2 teaspoons baking powder
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
4 large eggs, lightly beaten
2 cups whole milk
2 cups crumbled kettle corn
12 hot dogs

Steps:

For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
Serve the corn dogs with the dipping sauce.

CHIPOTLE MUSTARD DIPPING SAUCE

Chipotle Mustard Dipping Sauce image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 cup chipotle salsa
1/2 cup Dijon mustard
1/4 cup honey
1 1/2 ounces dried chipotle chiles, stemmed or 1 cup canned chipotle chiles, stemmed
3 ripe Italian Roma tomatoes, cored
4 garlic cloves, peeled
3 cups water
2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

With a whisk, mix all ingredients together well and serve.
Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.

CHIPOLTE DIPPING SAUCE

Chipolte Dipping Sauce image

Categories Condiment/Spread Sauce Quick & Easy Hot Pepper Gourmet

Yield Makes about 2 1/4 cups

Number Of Ingredients 8

Ingredients

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

Steps:

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.

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