Ancho chili remoulade

Ancho Chili Remoulade recipe


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Ingredients:
1 or 2 ancho chilies (ripened, dried poblano chilies are sometimes labeled pasilla)
2 large egg yolks
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/2 to 2/3 cup olive oil
2 Tablespoons lemon juice
1 Tablespoon tarragon vinegar
2 Tablespoons small capers, rinsed and finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped yellow onion
1/4 cup finely chopped cornichons
1 Tablespoon finely chopped parsley
1 clove garlic, minced

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 seep 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. Refrigerate several hours before serving.

Serve with Crab Cakes.


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