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Ancho Chile Remoulade
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- #69378
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 whole ancho chiles (ripened, dried poblano)
4 large egg yolks
1 teaspoon dry mustard
1 teaspoon salt
1 cup olive oil (less if needed)
1/4 cup lemon juice
2 tablespoons tarragon vinegar
1/4 cup small capers, finely chopped
1/2 cup celery, finely chopped
1/2 cup yellow onion, finely chopped
1/2 cup pickles, finely chopped
2 tablespoons fresh parsley, finely chopped
2 cloves garlic, minced
directions
Remove and discard the stems and seeds from the chiles. 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 chiles in boiling water, cover, and simmer for 5 minutes. Turn off heat and let steep for 20 minutes or until soft.
In a blender or food processor, puree the chiles 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.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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