Chipotle Remoulade - Secretsfrommyapron

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

5mins

1 1/4 Cups

¹⁄₂ cup sliced green onion

¹⁄₄ cup chopped parsley

2 tablespoonsketchup

1 tablespoonlemon juice

1 tablespoonWorcestershire sauce

1 tablespoonwhite vinegar

1 tablespoonprepared yellow mustard

1 tablespoon minced garlic

1 canned chipotle pepper

1 tablespoonadobo sauce, from canned chipotles

1 teaspoonsalt

¹⁄₂ cupmayonnaise

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

Refrigerate.