Originally, we bought President’s Choice Chipotle Dressing to slather on my husband’s capicollo-egg-cheese breakfast sandwiches. They always ran out, then later we stopped shopping at Super Store. I cobbled together a knock-off Chipotle Mayo recipe based on some ideas found in Carol Fenster’s cookbook.
I like this dressing on my grass-fed mushroom burgers with coconut oil, avocado and roasted red peppers on a GF toasted bun. During BBQ time, I double the recipe and fill up squeeze bottles. Makes for quick and easy dispensing and less clean up.