Sandwich Spread/Schmear Recipes
Chipotle Mayonnaise
Cilantro Lime Mayonnaise
Roasted Red Onion Mayonnaise
© Laura Harper
1 cup mayonnaise
1/4 cup freshly chopped cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon Accent
Put all ingredients in the food processor. Pulse until chopped/mixed to your liking. Put leftovers in glass container and refrigerate for up to week.
Great on a fish sandwich.
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
1/4 teaspoon Accent
Add chipotles and adobo sauce to blender bowl; process until smooth. Add remaining ingredients and continue processing until smooth and creamy. Keep refrigerated.
1 medium red onion, chopped
2 teaspoons olive oil
1/4 teaspoon Accent
Salt and pepper, to taste
1 cup mayonnaise
Preheat oven to 375 degrees.
Toss the red onion, olive oil, Accent, salt and pepper together on a small baking pan. Roast for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and process until finely chopped. Add the mayonnaise and pulse until smooth.