From Chef Kenny Minor’s book: From My Plate To Yours: Lunch Fix
INGREDIENTS:
1 1/2 cups mayo
1/2 tsp. white vinegar
1/2 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. kosher salt
1/4 tsp. dried thyme
1/2 tsp. garlic powder
Juice of 1 lime
3 chipotle peppers in adobo sauce
1/2 tbsp. olive oil
2 slabs hickory bacon, cooked, chopped
1 handful of fresh cilantro
1/2 cup freshly grated Parmesan cheese
DIRECTIONS:
Place all ingredients in a blender and pulse until smooth. Adjust seasoning with salt and pepper if needed. Place mayo in an airtight container and refrigerate until use.