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Prep time:
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Yield: 2 1/2 cups
This Chipotle Remoulade has the smokiness and heat of the chipotles, AND the tartness of a great Tarter Sauce. What a perfect combination. Use it as a Sauce or a Dip, it's great either way.
I decided to make a Blackened Chicken Sandwich, and was thinking about what type of sauce I might use with instead of plain mayonaise. That's when I came up with this cross between a Cajun Style Remoulade, and a Tarter sauce.
On top of that... I was serving potato chips along with the sandwich, and it was a while between making the remoulade, and making the blackened chicken, so we snacked on this like a dip. It was perfect, with just the right amount of heat.
Now, if you're really a "Chili Head", you might want to add 1 or 2 more chipotles to really get a burn goin'.
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.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
Leftovers
Store any leftovers, covered, in your refrigerator. It'll keep for a week or 2.
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By Cap'n Ron
