Ancho Chili Remoulade

Recipe Ingredients

1		Ancho chilie - (to 2) - see * hints
2		Egg yolks (large)
1/2 teaspoon	2.5ml	Dried mustard
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Olive oil - (to 2/3 cup)
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Tarragon vinegar
2 tablespoons	30ml	Small capers - rinsed, chopped fine
1/4 cup	27g / 1oz	Finely-chopped celery
1/4 cup	15g / 0.5oz	Finely-chopped yellow onion
1/4 cup	15g / 0.5oz	Finely-chopped cornichons
1 tablespoon	15ml	Finely-chopped parsley
1		Garlic clove - minced

Recipe Instructions

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.

Hints

Ripened, dried poblano chilies are sometimes labeled "pasilla."

Source:
"1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm"

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