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