Ancho chili remoulade recipe

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.
This Ancho chili remoulade recipe is a delicious and versatile sauce that adds a spicy kick to any dish. Made with smoky ancho chilies, mayonnaise, and a blend of flavorful spices, this remoulade is perfect for dipping vegetables, slathering on sandwiches, or as a tangy accompaniment to grilled meats. The combination of heat and creaminess creates a well-balanced flavor that will leave your taste buds wanting more.

Keywords: Ancho chili, remoulade, spicy, versatile sauce, smoky flavor.

Ancho chili remoulade recipe details

Ancho chili remoulade recipe, recipe Rating: 4.6
Number of votes:107

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

Instructions:

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.