Ancho chili remoulade recipe
Ancho Chili Remoulade recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe intro
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
- 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.
Share this content!
As seen in:
Reference: Ancho chili remoulade recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.