Ancho Chili Remoulade Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 whole ancho chilies (ripened -- dried poblano)
4 large egg yolks
1 teaspoon dried 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 cornichons -- finely chopped
2 tablespoons parsley -- finely chopped
2 cloves garlic -- minced

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Directions:

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 steep 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.

This recipe from CDKitchen for Ancho Chili Remoulade serves/makes 4

Recipe ID: 69378

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