Cilantro-Lime Remolade


  • 1/2 bunch cilantro (pick leaves, discard stems)
  • juice from 2 fresh limes
  • 2 tsp garlic, minced
  • 4 each egg yolks
  • 2 each jalapenos, deseeded, deveined and minced
  • 1/2 tsp salt, or to taste
  • 1/4 tsp ground cumin
  • 1 + 3/4 cups salad oil


  1. Place all ingredients, except the oil, into a food processor and blend thoroughly. Slowly add the oil in a steady stream until fully incorporated. Keep refrigerated.
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Jonathan R. Mortimer
Boise, ID

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