1⁄2 cup red wine vinegar
1 -2
tablespoon pureed chipotle chile in adobo
1
tablespoon new mexico chile powder
1
tablespoon Dijon mustard
1 teaspoon
salt
1 -2
tablespoon honey
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Directions
· Bring the vinegar,
chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a
simmer in a large high-sided saute pan over medium heat.
· Remove the mixture
from the heat and whisk in the mustard, salt, honey, and butter until smooth
1⁄2 cup unsalted butter, quartered
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