Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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.