Ancho chili remoulade

Ancho Chili Remoulade recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Ancho chili remoulade is a spicy and flavorful sauce that adds a kick to any dish. Made with smoky ancho chilies, mayonnaise, and a blend of spices, this versatile condiment is perfect for sandwiches, burgers, or as a dipping sauce. Its rich and tangy taste will leave your taste buds craving for more. Whether you're a fan of spicy food or simply looking to add some excitement to your meals, this recipe is a must-try.

Keywords: ancho chili, remoulade, spicy, flavorful, versatile.

Ancho chili remoulade details

Ancho chili remoulade, recipe Rating: 4.5
Number of votes:100

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.