Yield: 6 servings
|1¼ cup||Good-quality mayonnaise|
|3 tablespoons||Fresh lemon juice|
|3 tablespoons||Olive oil|
|1 tablespoon||Fresh cilantro; chopped|
|1 tablespoon||Fresh parsley; chopped|
|2 teaspoons||Chipotle in adobo sauce|
|2 teaspoons||Capers; chopped|
|1 teaspoon||Mild pure chile powder|
|¼ teaspoon||Freshly ground black pepper|
In a small bowl, mix together all the remoulade ingredients until well blended. Cover and refrigerate until ready to use.
Serving Ideas : Grilled vegetables NOTES : Risa's note: I used reduced fat Hellman's Mayo, lime juice instead of lemon juice and a combination of freshly ground ancho powder and guajillo powder. It came out terrific.
Recipe by: Southwestern Grilling by Jane Stacey Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Mar 19, 1999, converted by MM_Buster v2.0l.