Was it mayonnaise based?

I think it may have been. It also had a pinkish tinge to it. What I couldn't figure out was how they got the ancho flavor ito it. I wonder if they used dried ancho powder? Marg

I've had this, or similar. Great with sweet potato fries.

This is Emeril's recipe for Remoulade Sauce

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Directions
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

That sounds great glenda_al. I'm going to give it a try. We're not big horseradish fans but I guess I could substitute anchos or jalapenos instead. Thanks.

marric, I've also had someone recently tell me that they mixed Sriracha with mayo and sour cream/yogurt and got a nicely mild and spicy sauce, so that might be good too.

Annie

Hi Annie. What's Sriracha? I've never heard of it before.

Sriracha is that red Asian hot sauce in a clear plastic bottle with a green top. There is a rooster on the label. Some folks just call it Red Rooster Sauce. It's pretty spicy. Many sushi places use mayo and Sriracha for a spicy dipping sauce. They call it spicy mayo. It's very simple but good with sushi.

Thanks. I'll check it out at an Asian market and see if I can get it. I've never checked the Asian section of the supermarket so maybe I'll check that first.

My daughter loves Boston Pizza's yam fries with dipping sauce!

When we make it at home, she just mixes together sour cream, mayo, and chipotle spice.

Thanks khandi. I'll be making a batch this weekend if not tonite! I tried baking the fries, I try not to eat to much fried food because it gives me heartburn, but the fries turned out to soft. Any ideas for making them firmer without frying them? Marg

We bake them too just because it's healthier but they're softer than Boston Pizza's yam fries.

I cut them into very small fries and coat them with olive oil, hot Hungarian paprika (not too much), and cumin.
The hot paprika makes them spicy but the dipping sauce kinda cools it off in your mouth.

I bake them in a hot oven (400-425F) until desired doneness. I make sure that they're spread out really well so they don't "steam".

That's how I do it mius the hot paprika. I was wondering if you really need to coat them with oil because I think that's what makes them soft?

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