Chipotle remoulade

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photo by gailanng photo by gailanng
photo by gailanng
Ready In:
15mins
Ingredients:
5
Yields:
1 1/2 cups
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ingredients

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directions

  • In a blender, puree chipotle and lime juice until smooth.
  • Whisk chipotle mixture into mayonnaise 1/3 at a time.
  • You may not use all of the chipotle depending on spiciness.
  • Stir in cilantro, salt and pepper.

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Reviews

  1. Heaven in a bowl! We adored this, Mean! I had never had remoulade before and was a little hesitant. I was really surprised by how fresh and light this is! The lime juice and cilantro are incredibly fresh tasting. This is a new family favorite! We served this with your Broiled Shrimp Scampi, french bread and Negra Modelo and received rave reviews! Thanks for posting!
     
  2. I chickened out on using the whole can in this - well, I needed some chipotles in something else anyway, so I used 4 chiles. Wonderful taste, colour and texture. The finer the cilantro is chopped the better it looks. Accompanied BBQ carnitas (little BBq bits of pork). Very yummy.
     
  3. I would never even have thought about eating chipotles when I was a little kid and that is the reason I had to wait until I was an adult to go completely out of control.
     
  4. Great! I just had chipotle remoulade at a restaurant and searched here for the recipe. As another posted, I only used 4 chiles, and it was very hot. I have used this on shrimp po' boy sandwiches and on grilled chicken sandwiches.
     
  5. In a word – fabulous! No, magnificent! I didn’t use quite as much chipotle as was called for, simply because I was unsure of my guests’ “heat” scale. This dip was so simple to make and can be whipped up in about 2 minutes. It looks great and tastes even better. This dip is the perfect accompaniment to boiled shrimp and is a nice change from a basic seafood sauce. Rave reviews all around from our guests! I’ll be making this again and again. Thanks MEAN.
     
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