ingredients

  • 2 whole ancho chiles (ripened, dried poblano sometime labeled "p
  • 4 large egg yolks
  • 1 teaspoon dried mustard
  • 1 teaspoon salt
  • 1 cup olive oil, (1/2 to 2/3)
  • ¼ cup lemon juice
  • 2 tablespoons tarragon vinegar
  • ¼ cup small capers, finely chopped
  • ½ cup celery, finely chopped
  • ½ cup yellow onion, finely chopped
  • ½ cup cornichons, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 2 cloves garlic, minced

directions

1. Remove and discard the stems and seeds from the chilies. Place them in a bowl and add enough water to cover. Weight them with a plate so they are completely submerged and let them soak overnight or for at least 6 to 8 hours. Or, place seeded chilies in boiling water, cover, and simmer for 5 minutes. Turn off heat and let steep for 20 minutes or until soft. In a blender or food processor, puree the chilies until smooth. Add the egg yolks, dry mustard, and salt and blend until smooth. Add the oil in a steady stream, very slowly at first. Continue adding the oil until the desired thickness is reached. Blend in lemon juice and tarragon vinegar. Place mixture in a bowl and fold in remaining ingredients.
2. Refrigerate several hours before serving.

Categories

Web

MacGourmet downloadAncho Chili Remoulade. To import, drag image to your MacGourmet recipe box.

source

Lilac Inn

servings/yield

4 servings

rating

preparation times

• Soak: 6 Hours
• Cook: 30 Minutes