Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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