Ancho Chili Remoulade
- 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
* 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.