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Cilantro-Lime Remoulade

1/2 bunch cilantro (pick leaves, discard stems)

Juice of 2 fresh limes

2 teaspoons garlic, minced

4 large egg yolks

2 jalapenos, deseeded, deveined and minced

1/2 teaspoon salt, or to taste

1/4 teaspoon ground cumin

1 3/4 cups vegetable 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.

Makes about 2 cups.

Recipe provided courtesy of Idaho Potato Commission.

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