Chipotle Remoulade


Published:

Prep time:     Total time:     Yield: 2 1/2 cups

Chipotle Remoulade Picture
1.   Place the Mayo, Sour Cream, Chipotles, Blacken, Lemon, and Pickle Juice in a 4 cup measuring cup, and blend it with an immersion blender. If you don't have an immersion blender, either a blender or a food processor will do just fine.

2.   Slice the pickle in less than 1/8" long slices, then each slice into long 1/8" square strips, then chop the strips so they're real tiny. Add them to the Mayo Mixture along with the Capers, and stir them in.

3.   Let this sit for an hour or more to let the flavors blend. If it's too thick, you can add a little more Pickle Juice or another 1/2 of a lemons juice.

However, as it is it should make for a terrific dip, and a nice and zesty topping for a sandwich like my Blackened Chicken Sandwich.

Ron's Note:
This Sauce will easily hold in the refrigerator, covered, for a week or 2.





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