Ancho chili remoulade
Ancho Chili Remoulade recipeThis article was published by: Matthew
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- 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.
Reference: Ancho chili remoulade
Recipe type: xarchivex
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