Nearly a decade and half ago, when I was in high school, there was an unwritten rule that when you went into your final year, it was your duty to take your periods off and get to the Subway. At the time they had a new special sub, chicken soaked in Franks Red Hot sauce. I loved it, but it left your mouth on fire. It probably didn’t help I put jalapenos on it too.
The art of a sauce on a sandwich, or burger, is a delicate endeavor. It needs to add a zing without being overpowering. A complement to the rest of the sandwich, not the star. When creating the Black Bean burger I needed a sauce that worked well with it. So I turned to a classic of my summers in Nova Scotia, Aztec sauce. Back home I use sour cream for this, as that is what the local dairy’s make. In Europe, this is more rare so I’ve switched it to creme fraiche. That and the lime juice mellow the spicy chipotle, and a little salt helps the flavour. Aztec sauce even works as a bit of a salad dressing or a dip.
- 200 ml Creme Fraiche or sour cream creme fraiche isn’t as popular in North America, shame- low fat
- 1 TB Chipotle pepper puree
- 1 Fresh limes - juice and zest
- Small bunch cilantro - cleaned and chopped including stems
- 1/2 tsp salt
- 1 clove of garlic grated
- Mix all ingredients together, including the juice and zest of the lime.
- Leave in fridge for at least 1 hour, then spread on burger or sandwich of choice! Also good for as a dip,