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Ancho Chili Remoulade

Courses: Sauces

Recipe Ingredients

1   Ancho chilie - (to 2) - see * hints
2   Egg yolks (large)
1/2 teaspoon 2.5mlDried mustard
1/2 teaspoon 2.5mlSalt
1/2 cup 118mlOlive oil - (to 2/3 cup)
2 tablespoons 30mlLemon juice
1 tablespoon 15mlTarragon vinegar
2 tablespoons 30mlSmall capers - rinsed, chopped fine
1/4 cup 27g / 1ozFinely-chopped celery
1/4 cup 15g / 0.5ozFinely-chopped yellow onion
1/4 cup 15g / 0.5ozFinely-chopped cornichons
1 tablespoon 15mlFinely-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.


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

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