| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@home.com> on Mar 19, 1999,
converted by MM_Buster v2.0l.
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