Recipe: Fiery Remoulade
Yield: 6 servings
1 1/4 c Good-quality mayonnaise
3 tb Fresh lemon juice 3 tb Olive oil 1 tb Fresh cilantro; chopped 1 tb Fresh parsley; chopped 2 ts Chipotle in adobo sauce 2 ts Capers; chopped 1 ts Mild pure chile powder
1/4 ts 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 <firstname.lastname@example.org> on Mar 19, 1999, converted by MM_Buster v2.0l.
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