Ancho Chile Remoulade

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.