ezRecipe-Zee: Cooking Recipe: How to make Ancho Chili Remoulade

Ancho Chili Remoulade

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Date Added:	November 20, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Sides / Condiments, Sauces / Marinades, Copy Cat / Restaurant

Ingredients:

1                   ancho chilie - (to 2)
2     large         egg yolks
1/2   teaspoon      dried mustard
1/2   teaspoon      salt
1/2   cup           olive oil - (to 2/3 cup)
2     tablespoons   lemon juice
1     tablespoon    tarragon vinegar
2     tablespoons   small capers
1/4   cup           finely-chopped celery
1/4   cup           finely-chopped yellow onion
1/4   cup           finely-chopped cornichons
1     tablespoon    finely-chopped parsley
1                   garlic clove

Directions: one line for each direction. When saved the lines will be numbered.

* Note: Ripened, dried poblano chilies are sometimes labeled "pasilla."
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.
Serve with The Lilac Inn's "Crab Cakes" (see recipe).
This recipe yields ?? servings.

Notes:
Specialty Recipe from The Lilac Inn, Brandon, VT

Rating: ()

Added On: November 20, 2008

* 1st Traveler's Choice Internet Cookbook at www.virtualcities.com/ons/recipe.htm