So, for breakfast and lunch today, I finished up all the chicken strips and Chili Lime Peanut Dipping Sauce that I made for dinner last night (it was that good, y’all). Blake was mad because he wanted some more. So, I made blackened chicken strips on the grill tonight (marinated in some Peychaud’s and Angostura Bitters) and devised a new dipping sauce, which I like nearly as well: Sesame Jalapeno Mayo.
Ingredients
- the juice of 1 fresh lime
- 1 clove raw garlic
- 3 tbs coconut oil
- 1 tbs sesame oil
- 2 raw egg yolks
- 1 jalapeño
- 2 tbs horseradish mustard
- 3 tsp sriracha
- 3 tsp local raw honey (dark or sorghum, if available!)
- Salt & Black Pepper to Taste
Directions
I made tonight’s sauce in our knock-off “Bullet” blender. I rough chopped the jalapeño and garlic and added in the rest of the ingredients. Then I blended until smooth.
Blake ate his with lima beans & peas sauteed with garlic on top of rice I cooked in chicken broth and the whey leftover from making yogurt last week. Super power rice!
Next time, I will save some chicken for Blake. But then this sauce would never had happened! I should call it “regret sauce.”