Fiery remoulade

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.

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