Ancho Chili Remoulade

Ancho Chili Remoulade
Ancho Chili Remoulade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

* 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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