I made this sauce to add to my collection of Fondue Chinoise Sauces. My birthday is in early January, and since we still had some leftover sauces from Christmas Dinner, I added this one to replace one completely devoured at Christmas (Chimichurri). Since a lot of Fondue Chinoise Sauces already have mayonnaise, I wanted a different base to differentiate the taste. Something rich and elegant to accompany all the fine meats coming out of that hot delicious bouillon. So I made it only with Crème Fraiche. This makes it very rich, lighter in consistency, but also with more calories than sour cream or mayonnaise. Fondue Chinoise is usually served for Christmas so lets just say ‘screw the calories!’ Its delicious and really a fantastic sauce for Fondue Chinoise (which normally has at least 6 different sauces to choose from). This can be used as a steak sauce too.
There are a lot of recipes for Paprika Chipotle with mayonnaise. It can be used as a dip or put on sandwiches, tacos, etc. This is more of a spread and obviously thicker in consistency. And it has less calories. However, if you are using a store bought Mayo than you really are losing out on a lot of the taste and freshness of this wonderful sauce. You should make it with fresh mayonnaise or a mixture with sour cream. This is delicious and this recipe can be adjusted for that. Just replace the crème fraiche with one or the other, or a mixture of the two.
Smoked Paprika is key to this sauce and I use La Chinata’s Smoked Paprika. This is a staple requirement in my kitchen. It can used for so many great recipes!
Click here to go to the recipe!