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Ancho Chili Remoulade

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Ingredients

  • 1 ancho chilie - (to 2) see * Note
  • 2 large egg yolks
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon salt
  • 1/2 cup olive oil - (to 2/3 cup)
  • 2 tablespoons lemon juice
  • 1 tablespoon tarragon vinegar
  • 2 tablespoons small capers rinsed, chopped fine
  • 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 garlic clove minced

Details

Servings 1

Preparation

Step 1

* Note: Ripened, dried poblano chilies are sometimes labeled "pasilla."

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 The Lilac Inn's "Crab Cakes" (see recipe).

This recipe yields ?? servings.

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