Chipotle Remoulade

Cuisine at Home Magazine, April 1998, Issue 8, p. 29

• Ready In: 5 mins
• Serves: 6
• Yields: 1 1/4 Cups

Ingredients

• 1⁄2 cup  sliced green onion
• 1⁄4 cup  chopped parsley
• 2  tablespoons ketchup
• 1  tablespoon lemon juice
• 1  tablespoon Worcestershire sauce
• 1  tablespoon white vinegar
• 1  tablespoon prepared yellow mustard
• 1  tablespoon  minced garlic
• 1  canned chipotle pepper
• 1  tablespoon adobo sauce, from canned chipotles
• 1  teaspoon salt
• 1⁄2 cup mayonnaise

Directions

1. Combine in food processor first 11 ingredients (green onions thru salt); blend until smooth.  Stir in with a spatula the mayonnaise.
2. Refrigerate.