Creamy Mexican Chipotle Sauce with Aquafaba

Ingredients

• 2 tbsp aquafaba*
• 1/4 cup (~4) canned chipotles in adobo
• 2 tbsp adobo
• 1 cup neutral flavored oil, more to thicken if desired
• 1/4 cup freshly squeezed lime juice
• 1/2 tsp onion powder
• 1/4 tsp granulated garlic
• 1/4 tsp salt

Instructions

1. 1

   In a jar with a wide enough mouth...: In a jar with a wide enough mouth to accommodate an immersion blender, add the aquafaba, chipotle and adobo. Mix with the immersion blender until the blended smooth. Very slowly drizzle in the oil in a fine stream with the immersion blender running. If the oil starts to pool at the top, stop pouring and move the immersion blender around to incorporate that oil before continuing to stream in the oil.

2. 2

   Once all the oil has added the mixture...: Once all the oil has added the mixture should be very thick and a bright orange color. Add the lime juice, onion powder, granulated garlic, and salt and quickly combine with the immersion blender. The sauce will thin with the addition of lime juice. You can slowly drizzle in more oil to thicken the sauce if desired.

3. 3

   Use immediate or keep in the refrigerator for...: Use immediate or keep in the refrigerator for longer storage.